Three-Cheese Spinach and Walnut Stuffed Mushrooms

Spinach and Walnut Stuffed Mushrooms with Three Cheeses

Indulge in a sophisticated appetizer that’s both delightful and easy to prepare with these Spinach and Walnut Stuffed Mushrooms, enriched with a luscious trio of cheeses. Perfect for a special dinner or as a charming light lunch alongside a fresh salad, these stuffed mushrooms bring a touch of elegance to any meal. Just be mindful when seasoning; the feta cheese adds a salty kick, so adjust accordingly. Feel free to halve the recipe or opt for large portabella caps for a unique twist. Here’s how to create these flavorful morsels!

Ingredients:

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• 24 mushroom caps (choose firm and fresh for the best results)
• 2 tablespoons olive oil (for sautéing)
• 1 tablespoon butter (adds richness)
• 1 shallot, finely chopped (for a hint of sweetness)
• ¾ cup walnuts, chopped (adds a delightful crunch)
• 4 garlic cloves, minced (for robust flavor)
• 10 ounces frozen chopped spinach, thawed and drained (packed with nutrients)
• 2 tablespoons Swiss cheese, shredded (melts beautifully)
• 2 tablespoons feta cheese, crumbled (adds tangy saltiness)
• ½ teaspoon dried thyme (for earthy undertones)
• ½ teaspoon dried oregano (adds a touch of herbiness)
• 1 tablespoon Parmesan cheese, grated (for a crispy topping)
• Salt and pepper to taste (season carefully, especially with the salty feta)

Instructions:

1. Prepare the Filling:

   • Heat the olive oil and butter in a skillet over medium heat. Add the finely chopped shallots and cook, covered, for about 3 minutes until they become tender and translucent.
   • Stir in the chopped walnuts, minced garlic, and thawed spinach. Continue cooking for an additional 10 minutes, stirring constantly to combine all the flavors. Once cooked, remove from heat.
   • Add the shredded Swiss cheese, crumbled feta cheese, dried thyme, and dried oregano to the mixture. Season with salt and pepper to taste, keeping in mind that the feta cheese is already salty. Stir until the cheeses melt and the mixture is well combined.

2. Prepare the Mushrooms:

   • Preheat your oven to 400°F (200°C). Arrange the mushroom caps in a large baking dish, ensuring that the cavities are facing up to hold the filling.

3. Stuff and Bake:

   • Spoon the spinach-walnut-cheese mixture evenly into each mushroom cap, packing it slightly to ensure a generous filling.
   • Sprinkle grated Parmesan cheese over the top of each stuffed mushroom for a deliciously crisp and golden finish.

4. Bake to Perfection:

   • Bake the mushrooms uncovered in the preheated oven for approximately 10 minutes, or until the tops are lightly browned and the mushrooms are heated through.

Serving Suggestion:

Serve these Spinach and Walnut Stuffed Mushrooms warm as a standout appetizer or alongside a fresh, crisp salad for a light yet satisfying lunch. Enjoy the combination of savory flavors and creamy textures that are sure to impress!

Cooking Time:

Enjoy this elegant recipe that’s both easy to make and packed with flavor. Perfect for any special occasion or just a delightful addition to your meal repertoire!