1 cup cooked spinach
8 large mushrooms (or 12 smaller ones. Try some of our lovely Crimini mushrooms at the Store)
1 bunch green onions, finely chopped
2 Tbsp. onion, finely chopped
2 Tbsp. olive oil
1 Tbsp. bread crumbs (optional)
1/4 tsp. nutmeg
Salt and pepper
Chop spinach, place in strainer and press out liquid. Wash mushrooms and remove stems. Chop stems fine and saute with onions in butter and olive oil until tender. Add spinach and cook another minute or so, mixing well. If there is too much liquid, or you like drier filling, add dried bread crumbs. Add nutmeg and season to taste. Fill hollow of each mushroom with spoonful of stuffing and place in buttered pan. Add 1/4 inch water to pan and bake in preheated 350-degree oven for 20-25 minutes.
We thank Nourishing Traditions by Sally Fallon for this recipe.