Greens that grow to 6 feet tall, produce almost all summer, and require no sowing, tilling, or watering. To someone who has never heard of lambsquarters, it may sound too good to be true.
Many people compare lambsquarters to spinach, some even call them “wild spinach”. I personally think their taste is totally unique and the only similarity they have to spinach is their versatility. It is, of course, just a matter of opinion.
Chances are you wont have to look far to find lambsquarters. They are very common and will grow just about anywhere there is disturbed or bare soil. Last year we only had them in one place in the yard (in a bare spot from a shrub we had removed). I let one plant go to seed and this year I have them growing everywhere.
You can eat lambsquarters raw or cooked. A lot of people don’t like them raw because they have a very strange texture. When you rinse them, you will notice that the leaves are completely water-proof. It’s almost like they have a teflon coating, which makes them unpalatable to some. I really don’t mind the texture, but I agree they are much more desirable when cooked.
Lambsquaters can be used interchangeably with spinach in any recipe, so I decided to try substituting them in one of my favorite spinach recipes, stuffed mushrooms.
The verdict: Better than the original!
I am confident that this is a recipe that anyone would enjoy. So go out, find some lambsquarters, and surprise all the wild food skeptics in your life!
Have a great holiday weekend!
Lambsquarters Stuffed Mushrooms
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 4 ounces feta cheese
- 2 ounces cream cheese
- 8 oz. fresh lambsquarters (Approximately, I just filled a brown paper lunch bag.)
- 14 oz. can artichoke hearts, drained and chopped
- 24 fresh mushrooms, stems removed
- Salt, to taste
- Grated Parmesan cheese
Preheat oven to 350 degrees F.
Bring a pot of water to a rolling boil. Add lambsquarters and boil until wilted (about 5-7 minutes.)Drain in a colander and press out all excess water with a slotted spoon.
Wash mushroom caps, discarding stems.
In mixing bowl, combine all ingredients except mushrooms and parmesan cheese. (Keep in mind that feta and parmesan are very salty, so you won’t need to add much salt to the mix, if any.) Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle with parmesan cheese and bake for 15 to 20 minutes.