Mushrooms Stuffed with Walnuts and Feta Cheese
|Mushroom caps||12 Medium|
|Olive oil||1 Tablespoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped walnuts||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Frozen chopped spinach||5 Ounce, thawed and squeezed|
|Crumbled feta cheese||1 Ounce|
|Shredded swiss cheese||1 Ounce (1/4 Cup)|
|Chopped fresh dill||2 Tablespoon|
|Black pepper||To Taste|
|Dry bread crumbs||1 Cup (16 tbs)|
Preheat oven to 400 °F.
Wipe mushroom caps with damp cloth; set aside.
To prepare filling, heat oil and butter in large skillet over medium- high heat until hot; add onion.
Cook, covered, until tender.
Add walnuts and garlic.
Cook and stir 1 minute.
Stir in spinach, cheeses and dill.
Remove from heat; blend well.
Add salt and pepper.
Stuff caps evenly with filling.
Arrange caps, top sides down, in 8X8-inch baking dish.
Sprinkle with bread crumbs.
Bake 8 to 10 minutes or until browned.