Ingredients
-
24
-
2
-
1
-
3/4
-
4
-
2
-
10
-
2
-
2
-
1/2
-
1/2
-
-
1
-
-
Directions
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 , Super good 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 :), Delicious, though I took some liberties 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Skillet, Cover and Cook Shallots in Oil and Butter For About 3 Minutes, Until Tender. |
|
2
Done
|
Preheat Oven to 400 Degrees F. |
|
3
Done
|
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
Done
|
in a Large Baking Dish, Arrange Mushroom Caps Cavity-Up. |
|
5
Done
|
Spoon Spinach-Walnut-Cheese Mixture Evenly Into Caps. |
|
6
Done
|
Sprinkle Parmesan Cheese on Tops and Bake Uncovered For About 10 Minutes or Until Filling Is Browned a Little and Mushrooms Are Hot. |
