These are delicious and easy to make. They can be arranged on a platter as an appetizer or placed on small plates in groups of three to serve as a first course for a sit down dinner.
1 lb. white mushrooms – wiped clean with a paper towel and remove stems
3 cloves of roasted garlic (roasted in their skins)
2 t. olive oil (optional)
1 lb. lightly steamed spinach
1 c. fresh walnuts – chopped finely in a food processor
Freshly ground black pepper
Preheat the oven to 400 degrees. Line a heavy baking pan with parchment paper. Place the mushroom caps (stems are removed) on the parchment paper and bake until bottoms of mushrooms are browned (about 7 minutes).
Chop the mushroom stems, place in a skillet with roasted garlic and cook together for about 3 minutes. Adding oil is optional here.
Stir in the spinach, walnuts and fresh ground pepper.
Fill the reserved mushroom caps with the filling mixture and arrange in the baking pan with lined parchment paper. Bake until mushrooms are tender and filling is hot – about 10 minutes.