Spinach-Feta Stuffed Mushrooms Caps (Vegetarian) - cooking recipe

Ingredients

12 mushroom caps (use very large caps)
olive oil
coarse black pepper (to taste)
1 (10 ounce) package frozen spinach
3/4 - 1 cup crumbled feta cheese
1/2 cup finely chopped onion (or use green onions)
2 teaspoons fresh minced garlic
1/3 cup chopped fresh parsley
1/2 cup chopped walnuts (toasted is better to use)

Preparation

Set oven to 400 degrees.
Place the mushroom caps onto a baking sheet stem-side down.
Bake for about 6-8 minutes or long enough to release their moisture and dry out.
Reduce oven temperature to 350 degree F.
Turn the caps stem-side up then brush each cap with olive oil.
Season each cap with coarse black pepper and a little salt.
Place the spinach in a microwave-safe bowl and cover with a little water; microwave on high allowing the water to boil with the spinach for about 5 minutes (this will release and mellow out the strong flavor in the spinach).
Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
Season with fresh coarse black pepper.
Divide the mixture between the caps.
Bake (350 degree F) uncovered for about 15 minutes.