Ingredients
- 10 Big Mushroom
- 10 Big Mushroom
- 3 cups Spinach
- 1/2 cup Walnut
- 2 teaspoons Grated Cheese
- 1 White Onion
- 1 Tomato
- 1 teaspoon Basil Leaves
- 1 teaspoon Basil Leaves
- 1 teaspoon Pepper Powder
- 1/4 teaspoon Nutmeg Powder
- Salt for Taste
- 1 teaspoon Olive Oil-
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Wash the mushrooms and remove the stems carefully.
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Step 2
- Wash and chop the spinach.
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Step 3
- Finely chop onion and tomatoes
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Step 4
- Line a baking sheet with aluminum foil and spray very little oil.
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Step 5
- Preheat oven at 375F.
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Step 6
- Heat oil in a non stick pan and add the onion in medium flame.
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Step 7
- Add the spinach, salt, pepper, nutmeg and saute well.
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Step 8
- Add the walnuts followed by the tomato.
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Step 9
- Add the dried basil leaves and mix well.
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Step 10
- Mound the stuffing into the mushroom caps and top each cap with little grated cheese.
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Step 11
- Place the caps on the prepared sheet leaving enough space between each of them.
Step 12
- Bake for about 15 min until the cheese is melted and water oozes out of the mushroom caps.
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- Length: 15 minutes
Step 13
- Serve warm with soup of your choice.
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