Walnut Stuffed Mushrooms Recipes

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SPINACH AND WALNUT STUFFED MUSHROOMS WITH THREE CHEESES



Spinach and Walnut Stuffed Mushrooms With Three Cheeses image

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.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

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)

Steps:

  • In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
  • Preheat oven to 400 degrees F.
  • 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--).
  • In a large baking dish, arrange mushroom caps cavity-up.
  • Spoon spinach-walnut-cheese mixture evenly into caps.
  • Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.

Nutrition Facts : Calories 270.5, Fat 19.8, SaturatedFat 8.4, Cholesterol 37.4, Sodium 440, Carbohydrate 10.8, Fiber 2.8, Sugar 2.4, Protein 15.8

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