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Walnut And Cheese Stuffed Mushrooms

21st.Century.Chef's picture
Ingredients
  Mushroom caps 24 Medium
  Lemon juice 2 Tablespoon (Juice Of 1 Large Lemon)
  Olive oil 1 Teaspoon
  Butter 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
  Salt To Taste
  Oil 1 Tablespoon
Directions

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.
Let cool.
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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Appetizer
Method: 
Grilling
Restriction: 
Vegan, Vegetarian
Ingredient: 
Mushroom

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