Spinach-Feta Stuffed Mushrooms Caps (Vegetarian)

These are *so* good! I also like to crumble some feta cheese onto the top right after baking but that is optional, although it is not necessary I like to boil the spinach in the microwave for about 5 minutes, this will mellow out the flavor, this can be done up to a day ahead, also you may pre-bake the caps up to a day ahead also :)

• Ready In: 40 mins
• Yields: 12 mushroom caps

Ingredients

• 12  mushroom caps (use very large caps)
•  olive oil
•  coarse black pepper (to taste)
• 1 (10 ounce) package frozen spinach
• 3⁄4-1  cup  crumbled feta cheese
• 1⁄2 cup  finely chopped onion (or use green onions)
• 2  teaspoons  fresh minced garlic
• 1⁄3 cup  chopped fresh parsley
• 1⁄2 cup  chopped walnuts (toasted is better to use)

Directions

1. Set oven to 400 degrees.
2. Place the mushroom caps onto a baking sheet stem-side down.
3. Bake for about 6-8 minutes or long enough to release their moisture and dry out.
4. Reduce oven temperature to 350 degree F.
5. Turn the caps stem-side up then brush each cap with olive oil.
6. Season each cap with coarse black pepper and a little salt.
7. Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
8. Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
9. Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
10. Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
11. Season with fresh coarse black pepper.
12. Divide the mixture between the caps.
13. Bake (350 degree F) uncovered for about 15 minutes.