recipe comes from The Mushroom
Council site: the definitive guide to mushrooms
with mushroom recipes and in-depth information
on fresh gourmet mushrooms, including selected
site is a mine of information if you want to learn
about mushrooms, grow them or eat them!
of the great vegetables in my opinion - and I
have never come across anyone who dislikes them!"
you would like to learn more then visit the website
1/2 pounds (about 18) white mushrooms, large,
1/2 cup, divided extra-virgin olive oil
4 teaspoons, divided minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
8 ounces spinach, trimmed
1 cup green onions (scallions), chopped
1/2 cup Gruyere or Swiss cheese, freshly grated
1/4 cup bacon-flavored bits
1/3 cup dry breadcrumbs, packaged
1/4 cup parsley, fresh chopped
3 tablespoons toasted walnuts, crushed
stems from mushroom (save for another use);
place caps in a large bowl.
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
spinach in boiling water for 1 minute; drain
well and chop (makes about 1-1/4 cups); place
in a medium bowl.
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.
mushrooms cavity side up. Spoon stuffing into
a small bowl, combine bread crumbs, parsley,
walnuts and the remaining 1/4 cup olive oil
and 2 teaspoons garlic; mix well. Sprinkle over
until browned, about 8 minutes. Serve warm.
The Mushroom Council