1 1/2 pounds white mushrooms (about 18)
1/2 cup extra-virgin olive oil, divided
4 teaspoons minced garlic, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces spinach, washed and trimmed
1 cup chopped green onions
1/2 cup grated Gruyere or Swiss cheese, freshly grated
1/4 cup bacon-flavored bits
1/3 cup bread crumbs
1/4 cup chopped parsley
3 tablespoons chopped toasted walnuts


1. Preheat oven to 400 degrees F. Remove stems from mushrooms; place caps in a large bowl. Add 3 tablespoons of the oil, 2 teaspoons of garlic, the salt and pepper; turning to coat. Transfer to a shallow pan; roast, rounded side up, until lightly browned, about 8 minutes.
2. Blanch spinach in boiling water for 1 minute; drain well and chop; place in a medium bowl.
3. In a large skillet over medium heat, heat 1 tablespoon of the oil; add green onions; cook, stirring frequently, until lightly browned, about 5 minutes; add to bowl along with the cheese and bacon bits; mix well.
4. Turn mushrooms cavity side up. Spoon stuffing into mushroom caps. In a small bowl, combine bread crumbs, parsley, walnuts and remaining olive oil and garlic; mix well. Sprinkle over stuffed caps. Bake until browned, about 8 minutes. Serve warm.
To save time, you can use frozen chopped spinach instead of the fresh. Thaw, then squeeze out any extra liquid before proceeding with the recipe.
Smoky Spinach and Gruyere
Categories :
Tags :