Spinach And Walnut Stuffed Mushrooms With Three Cheeses

• 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)

1. In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
2. Preheat oven to 400 degrees F.
3. 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--).
4. In a large baking dish, arrange mushroom caps cavity-up.
5. Spoon spinach-walnut-cheese mixture evenly into caps.
6. Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.

mushroom caps, olive oil, butter, shallot, walnuts, garlic, spinach, swiss cheese, feta cheese, thyme, oregano, salt, parmesan cheese

Taken from www.food.com/recipe/spinach-and-walnut-stuffed-mushrooms-with-three-cheeses-85320 (may not work)