Recipe

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• 12 medium mushroom caps
• 1 tbsp olive oil
• 1 tbsp sweet butter
• 1/2 cup yellow onion, finely chopped
• 2 tbsp walnuts, chopped
• 1 garlic clove, minced
• 5 oz frozen chopped spinach
• 1 oz feta cheese
• 1 oz gruyere cheese
• 2 tbsp fresh dill, minced
• salt and pepper

• 1 Wipe mushroom caps with damp cloth and set aside.
• 2 Heat olive oil and butter together in a small skillet. Add onion and cook over medium heat, covered, until tender and lightly colored.
• 3 Preheat oven to 400 degrees Fahrenheit.
• 4 Add walnuts and garlic to onion and cook for another minute. Add spinach (defrosted and squeezed dry) and cook for 5 minutes, stirring constantly. Stir in crumbled cheeses, dill, and salt and pepper.
• 5 Arrange mushrooms, cavity side up, in a baking dish. Divide spinach mixture among them.
• 6 Set baking dish in upper third of oven. Bake 8-10 minutes, until filling is browned and mushrooms are heated through. Serve immediately.