Spinach-feta Stuffed Mushrooms Caps (vegetarian)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 12 mushroom caps (use very large caps)
• olive oil
• coarse black pepper (to taste)
• 1 (10 ounce) package frozen spinach
• 3/4-1 cup crumbled feta cheese
• 1/2 cup finely chopped onion (or use green onions)
• 2 teaspoons fresh minced garlic
• 1/3 cup chopped fresh parsley
• 1/2 cup chopped walnuts (toasted is better to use)

Recipe

• 1 set oven to 400 degrees.
• 2 place the mushroom caps onto a baking sheet stem-side down.
• 3 bake for about 6-8 minutes or long enough to release their moisture and dry out.
• 4 reduce oven temperature to 350 degree f.
• 5 turn the caps stem-side up then brush each cap with olive oil.
• 6 season each cap with coarse black pepper and a little salt.
• 7 place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
• 8 drain in a strainer and cool the spinach (i just run cold water over to cool faster).
• 9 hand-squeeze out all the moisture in the cooled spinach then place into a bowl.
• 10 add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
• 11 season with fresh coarse black pepper.
• 12 divide the mixture between the caps.
• 13 bake (350 degree f) uncovered for about 15 minutes.