Spinach And Walnut Stuffed Mushrooms With Three Cheeses - cooking recipe

Ingredients

24 medium mushroom caps, cleaned and stems removed
2 tablespoons olive oil
1 tablespoon butter
3/4 cup shallot, minced
4 tablespoons walnuts, finely chopped
2 garlic cloves, minced
10 ounces frozen chopped spinach, defrosted and squeezed dry
2 ounces shredded swiss cheese
2 ounces feta cheese
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
salt and black pepper, to taste
1 cup parmesan cheese (or more)

Preparation

In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
Preheat oven to 400 degrees F.
Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
In a large baking dish, arrange mushroom caps cavity-up.
Spoon spinach-walnut-cheese mixture evenly into caps.
Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.