Spinach and Walnut Stuffed Mushrooms With Three Cheeses

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

These are an elegant, well-seasoned appetizer for a special dinner, or as part of a light lunch with a salad - and they're not difficult to make. When salting to taste, be careful, as the feta cheese is very salty. The recipe halves easily, or it's fun to stuff the very large portabella caps for a change of pace.

Ingredients Nutrition

Directions

  1. In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
  2. Preheat oven to 400 degrees F.
  3. Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
  4. In a large baking dish, arrange mushroom caps cavity-up.
  5. Spoon spinach-walnut-cheese mixture evenly into caps.
  6. Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.
Most Helpful

Super good. I used only swiss no feta and they were delish! I'm going to add feta next time I'm sure they will be just as good if not better :)

Errrrin October 27, 2010

Delicious, though I took some liberties. I used 4 ouces of goats cheese instead of 2 ounces feta, and used dried dill instead of thyme and oregano. I skipped the walnuts. They were delicious!

blporter1 November 24, 2005

this was a fantastic recipe!!! I made them for a 60's cocktail theme party and they were a huge hit!!!!

rigney July 29, 2004