Smoky Spinach And Gruyere-Stuffed Mushrooms

By á-170456

Ingredients

• 1 1/2 pounds large fresh white mushrooms - (abt 18)
• 1/2 cup extra-virgin olive oil divided
• 4 teaspoons minced garlic divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 8 ounces spinach trimmed
• 1 cup chopped green onions (scallions)
• 1/2 cup freshly-grated Gruyere or Swiss cheese
• 1/4 cup bacon-flavored bits
• 1/3 cup packaged dry breadcrumbs
• 1/4 cup chopped fresh parsley
• 3 tablespoons toasted walnuts crushed

Details

Servings 18

Preparation

Step 1

Preheat oven to 400 degrees.

Remove stems from mushroom (save for another use); place caps in a large bowl. Add 3 tablespoons of the oil, 2 teaspoons of the garlic, the salt and pepper; toss to coat. Transfer to a shallow pan; roast, rounded-side up, until lightly cooked, about 8 minutes; remove from oven.

To prepare stuffing: Blanche spinach in boiling water for 1 minute; drain well and chop (makes about 1 1/4 cups); place in a medium bowl.

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 Gruyere and bacon bits (makes about 2 cups); mix well.

Turn mushrooms cavity-side up. Spoon stuffing into mushroom caps. In a small bowl, combine bread crumbs, parsley, walnuts and the remaining 1/4 cup olive oil and 2 teaspoons garlic; mix well. Sprinkle over stuffed caps. Bake until browned, about 8 minutes. Serve warm.

This recipe yields 18 servings.