50+ Friends Club Cookbook -- Appetizers & Snacks -- Mushrooms Stuffed with Walnuts, Cheese and Spinach

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Mushrooms Stuffed with Walnuts, Cheese and Spinach

From the Kitchen of: Kathy from Kitchen Chat

12	medium-size	Mushroom caps
1	tbsp	Olive oil
1	tbsp	Sweet butter
1/2	C	Finely chopped yellow onion
2	tbsp	Coarsely chopped walnuts
1		Garlic clove, peeled and minced
5	oz	Frozen spinach, thoroughly defrosted and squeezed dry
1	oz	Feta cheese, crumbled
1	oz	Gruyere cheese, crumbled
2	tbsp	Minced fresh dill
		Salt and freshly ground black pepper to taste

Remove stems from mushroom and save for another use. Wipe the mushroom caps with a damp cloth or paper towel and set aside.
Heat the olive oil and butter together in a small skillet. Add the onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes.
Preheat oven to 400 degrees.
Add walnuts and garlic to onion and cook for another minute. Add spinach and cook for another 5 minutes, stirring constantly. Remove from heat and cool slightly.
Stir in cheeses, dill and salt and pepper to taste.
Arrange the mushrooms, cavity side up, in a baking dish.
Divide the spinach and walnut mixture evenly among the mushroom caps.
Set baking dish in the upper third of the oven. Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated.