Smoky Spinach and Gruyere Stuffed Mushrooms

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Smoky Spinach and Gruyere Stuffed Mushrooms

 

1 1/2 pounds white mushrooms, large, fresh

1/2 cup, divided extra virgin olive oil

Dash liquid smoke for flavor

4 teaspoons, divided minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper, ground

8 ounces spinach, trimmed

1 cup green onions, chopped

1/2 cup  Swiss cheese, freshly grated

1/3 cup dry bread crumbs, packaged

1/4 cup parsley, fresh chopped

3 tablespoons toasted walnuts, crushed

 

Preheat oven to 400F. 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; dash of liquid smoke, add green onions;

cook, stirring frequently, until lightly browned, about 5 minutes; add to bowl

along with the gruyere (makes near 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. Serves 18.

 

Calling All Garlic Lovers

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