In combining multiple ingredients or food stuffs, I’m not sure what the right term is; I can honestly say mushrooms spinach and walnuts wouldn’t be my first second or third choices. Yet evidently they are for this recipe, so enjoy!

– 2 tablespoons olive oil

– 8 ounces white mushroom, lightly rinsed, patted dry, and stems reserved

– 1 garlic clove, minced

– 1 cup cooked spinach

– 1 cup finely chopped walnuts

– 1⁄2 cup unseasoned dry bread crumbs

– Salt and freshly ground black pepper

Start by preheating the oven to 400 F, something I’ve learned is good to do ahead of time! Then lightly oil a large baking pan and set aside. In a large skillet, heat the oil over medium heat. Add the mushroom caps and cook for 2 minutes to soften slightly. Remove from the skillet and set aside, but don’t burn yourself because trust me, I’ve been there.

Next you’re going to want to chop the mushroom stems and add to the same skillet. Add the garlic and cook over medium heat until softened, about 2 minutes. Stir in the spinach, walnuts, bread crumbs, and salt and pepper to taste. Cook for 2 minutes, stirring well to combine. Fill the reserved mushroom caps with the stuffing mixture and arrange in the baking pan. Bake until the mushrooms are tender and the filling is hot, should take about 10 minutes. Serve hot… Makes 4 to 6 servings.