Stuffed Mushrooms with Spinach, Walnuts and Cheese

Yield:  12 mushroom appetizers


12 medium-sized mushroom caps

1 tablespoon olive oil

1 tablespoon unsalted butter

½ cup finely chopped yellow onions

2 tablespoons coarsely chopped walnuts

1 clove garlic, minced

5 ounces spinach, thoroughly defrosted and squeezed dry

1 ounce feta cheese

1 ounce Gruyere cheese, crumbled

2 tablespoons fresh dill

Salt and freshly ground pepper, to taste


Preheat oven to 400 degrees F

Remove stems from mushrooms and wipe the mushroom caps with a damp cloth or paper towel.  Set aside.  In a small skillet, heat olive oil and butter and add the onions and sauté until the onions are tender and translucent, approximately 10-15 minutes.  Add walnuts and garlic and sauté for an additional minute.  Add spinach and cook for another 5 minutes, stirring constantly.  Remove from heat and cool slightly.  Stir in cheeses, dill and seasonings.

Arrange the mushrooms, cavity side up in a baking dish.  Divide the spinach and walnut mixture evenly among the mushroom caps.  Bake in the oven for approximately 8-10 minutes until the filling is browned and the mushrooms are thoroughly heated.  Remove from oven and serve immediately.    



Source:  The Silver Palate – Rosso & Lukins – 1979