Spinach-Feta Stuffed Mushrooms Caps (Vegetarian)

• 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)

1. Set oven to 400 degrees.
2. Place the mushroom caps onto a baking sheet stem-side down.
3. Bake for about 6-8 minutes or long enough to release their moisture and dry out.
4. Reduce oven temperature to 350 degree F.
5. Turn the caps stem-side up then brush each cap with olive oil.
6. Season each cap with coarse black pepper and a little salt.
7. 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).
8. Drain in a strainer and cool the spinach (I just run cold water over to cool faster).
9. Hand-squeeze out ALL the moisture in the cooled spinach then place into a bowl.
10. Add in feta cheese, onion, garlic, chopped fresh parsley and chopped walnuts; mix to combine well.
11. Season with fresh coarse black pepper.
12. Divide the mixture between the caps.
13. Bake (350 degree F) uncovered for about 15 minutes.

mushroom caps, olive oil, black pepper, frozen spinach, feta cheese, onion, garlic, parsley, walnuts

Taken from www.food.com/recipe/spinach-feta-stuffed-mushrooms-caps-vegetarian-246077 (may not work)