Stuffed Mushrooms with Spinach and Walnuts on Toast
- 12 large button mushrooms, scrubbed clean, stems separated from the caps
- 1 Tbsp butter
- 1 small onion, minced
- 1 large garlic clove, minced
- 2 cups spinach, chopped
- 5 Tbsp chopped and toasted walnuts
- Salt and freshly ground pepper
- 1 tsp thyme
- 2 Tbsp breadcrumbs
- 2 Tbsp olive oil
- 3 Tbsp grated cheese
- bread for serving
Scrub the mushrooms well first, then just snap out the stems. They'll come out easily, no need to use a knife. Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and onions for 4-5 minutes, stirring often. Add spinach and garlic and sprinkle with salt. Stir well and sauté 2 more minutes.
In the large bowl mix together mushrooms mixture, toasted walnuts, breadcrumbs, thyme, and a little seasoning.
Heat the oven to 400F. Line a large baking sheet with foil and brush over with a little olive oil. Place the mushrooms, cap side down, on the baking sheet. Sprinkle with a small pinch of salt and pepper.
Spread a teaspoonful of the mixture on the top of each mushroom, then drizzle over a little olive oil and grated cheese of your desire. Bake for 10-15 minutes until the mushrooms are tender.
Lightly toast the bread in the meantime. Place a couple of slices on each warm serving plate and arrange the mushrooms on top. Serve warm. Equally good on a leafy salad as an appetizer.