I love mushrooms. I didn’t always love mushrooms, but when I was in my early 20’s I learned the true deliciousness of a good, hearty, roasty, crimini. Then I ate every mushroom I could get my hands on. This recipe has since been my family’s favorite because of it’s dry cheesiness, lack of chopped stems, and absence of mayo or breadcrumbs. None of those fillers are necessary and only mask the amazing shroomy taste we all love! This is a great holiday appetizer or potluck treat. I usually make them the night before and bake them up a few minutes before serving… Oh! and make extras – they will go fast and you need leftovers 🙂
INGREDIENTS
- 12 medium-size mushroom caps
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ cup finely chopped yellow onion
- 2 tablespoons coarsely chopped pecans (or other tree nut)
- 5 ounces frozen chopped spinach, defrosted and squeezed dry
- 1 ounce feta cheese, crumbled
- 1 ounce Gruyere cheese, crumbled
Heat the olive oil and butter together in a small skillet, over medium heat. Add the onion and cook, covered, until tender and lightly colored, about 5 minutes. Preheat oven to 400 F.
Add the pecans to the onions and cook for another minute. Add the spinach and cook for another 5 minutes, stirring constantly. Remove from the heat and cool slightly. Stir in the cheeses. Arrange the mushrooms, cavity side up, in a baking dish. Divide the spinach mixture evenly among the mushroom caps.
Set the baking dish on a rack in the upper third of the oven. Bake until the filling is browned and the mushrooms are thoroughly heated, 15-20 minutes. Serve immediately.
Art Farm Oregon 