Shelly's Recipe

PECAN AND CHEESE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

24 large mushroom caps
Juice of 3 large fresh lemons
1 tsp olive oil
1 tsp butter
2 tsp dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves garlic, minced
Dash pepper and salt
7 oz fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 tsp cayenne pepper
2 oz Swiss and cheddar cheese, shredded
1 oz gruyere cheese, shredded

Toss mushrooms in lemon juice. Let stand while making stuffing. Heat oil with butter in heavy skillet or deep pan over medium heat. Add onions and cook until soft. Increase heat to medium-high. Stir in pecans and cook about one minute. Add green onions and garlic and cook another minute, stirring constantly. Add spinach and cook briefly until excess moisture has evaporated. Let cool. Stir in cheeses, dill, salt, pepper and cayenne pepper.

Prepare fire. When coals are very hot, spread sheet of foil over grill and brush with oil. Punch 12 holes into foil. Meanwhile, stuff mushrooms. Arrange on foil and grill until filling is hot, 8 to 10 minutes. Serve immediately.