Spinach and Walnut Stuffed Mushrooms With Three Cheeses

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.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 24  medium mushroom caps, cleaned and stems removed
• 2  tablespoons olive oil
• 1  tablespoon butter
• 3⁄4 cup shallot, minced
• 4  tablespoons walnuts, finely chopped
• 2  garlic cloves, minced
• 10  ounces frozen chopped spinach, defrosted and squeezed dry
• 2  ounces  shredded swiss cheese
• 2  ounces feta cheese
• 1⁄2 tablespoon dried thyme
• 1⁄2 tablespoon dried oregano
•  salt and black pepper, to taste
• 1  cup parmesan cheese (or more)

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.