Our mushrooms are stuffed with a savory filling of Gruyere cheese, walnuts and spinach.
Thaw spinach and squeeze dry. Preheat oven to 400.
In a medium skillet, heat oil and sauté onion till soft. Add walnuts and garlic and cook 5 minutes longer, stirring. Add spinach, breaking up clumps and mixing evenly with onions, nuts, and garlic. Remove from heat, let cool for 10 minutes, then stir in cheese and dried breadcrumbs.
Spoon filling into mushrooms caps and place, filling side up, into lightly oiled baking dish.* Bake for 10 minutes in oven, till lightly browned and bubbly. Serve immediately.
*Alternatively, spoon stuffing into miniature puff pastry or tart shells.
Tips & Glossary
Bouquet Garni: (boo-kay gar-nee) bundle of herbs tied together with string or wrapped in cheese cloth square; usually parsley, thyme, bay leaf, and peppercorns. Flavor is released during long cooking.Remove before serving.
Chervil: (sher-vil) related to parsley but has a delicate anise flavor. Long cooking kills flavor, so add at the last minute.
Cornichon (kor-nee-shon) teeny-tiny pickle, served with pates & smoked meats; found in specialty food stores.
Fines Herbes: (feen-airb) mix of finely chopped herbs: parsley, chives, tarragon, & chervil. Not as strong as a bouqet garni. Buy it at most grocery stores.
Fromage: (fra-mahj) Cheese! The French eat more than any nationality, 45 pounds per capita per year; and the country makes more cheeses than any other country, about 400.
Herbes de Provence (airb-duh-pro-vonce): mix of dried herbs, usually thyme, rosemary, marjoram, basil, & bay leaf Can be found at most grocery stores.
Mutarde: (moo-tard), mustard. Most famous:
Nicoise Olive: (nee-swaz- oh-leev) small, purplish-black olive with a mellow, nutty flavor; used primarily in Salade Nicoise. The Picholine variety is a green, medium-sized olive with a light, nutty flavor.
Roux: (roo) paste-like mix of melted butter and flour, into which liquid is gradually added. The basis of every classic French sauce.
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