Walnut and Cheese Stuffed Mushrooms
|Mushroom caps||24 Medium|
|Lemon juice||2 Tablespoon (Juice Of 1 Large Lemon)|
|Olive oil||1 Teaspoon|
|Onion||1 Medium, minced|
|Coarsely chopped walnuts||3 Tablespoon|
|Green onions||2 , minced|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Fresh spinach||7 Ounce, cooked, chopped and squeezed dry|
|Feta cheese||1 1⁄2 Ounce, crumbled|
|Gruyere cheese||1 Ounce, shredded|
|Minced fresh dill/2 teaspoons dried dill, crumbled||2 Tablespoon|
|Freshly ground pepper||To Taste|
Toss mushrooms with lemon juice; let stand while making stuffing.
Heat olive oil with butter in heavy medium nonaluminum skillet over medium-low heat.
Add onion and cook until soft and transparent.
Increase heat to medium high.
Stir in walnuts and cook about 30 seconds.
Add green onion and garlic and cook another 30 seconds, stirring constantly.
Add spinach and cook briefly until excess moisture has evaporated.
Stir in cheeses, dill, salt and pepper If barbecuing prepare fire.
When coals are very hot, spread sheet of foil over grill and brush with oil.
Punch 12 holes into foil.
Meanwhile, stuff mushrooms.
Arrange on foil and grill or bake on a cookie sheet in 375° oven until filling is hot, 8 to 10 minutes.