Stuffed Mushrooms with Feta and Dill

    This Greek-inspired filling marries well with the rich flavor of the mushrooms to make these morsels a real standout.

    SERVES 4

    ВЅ cup walnuts, finely chopped

    ВЅ cup Bread Crumbs

    1 heaping tablespoon finely chopped fresh dill

    Вѕ cup finely crumbled feta cheese

    2 tablespoons milk

    Freshly ground pepper to taste

    16 large mushrooms

    2ВЅ tablespoons olive oil

    1. Preheat the oven to 375В°F. Mix the walnuts, bread crumbs, dill, feta, milk, and pepper together in a medium bowl.
    2. Wipe the mushrooms very clean with a damp cloth, then remove the stems and reserve for another use, such as a pizza topping or to flavor rice. Divide the mixture evenly and stuff each mushroom cap, pressing in the stuffing firmly.
    3. Generously butter a baking dish that will hold all of the mushrooms and place them in it, then drizzle the olive oil over each one. May be prepared to this point up to 24 hours in advance, covered, and chilled. Bake for 20 minutes, or until the mushrooms are juicy and the tops are lightly browned. Serve immediately.