STUFFED GIANT CHAMPIGNON

Hello, community and friends, fungi lovers, and eaters, Happy fungi Friday to you all. Coming back from hot weather cooling down to under 10 C is very nice. springy nice weather here. The Sun is shining, Sprouting new soft yellowish-green leaves on the trees making feeling life is around. The spring is a time to experience energy, get fresh air, and feel all the elements anew by walking in nature.
Walking in the forest and buying mushrooms in shops is a good idea. Local shops sell mushrooms, a few varieties. I was missing that in India.
Last week the local supermarket had a weekly offer on champignon at a low price. The mushrooms are very fresh white and juicy looking. I bought around 600 grams and selected bigger-sized ones which are 8 in count. After a long time, I found such large mushroom. I had spinach in the fridge. I decided to make this recipe and would like to share it with you. This is my Contribution to the #fungifriday community By @ewkaw.

Ingredients:
200 grams of spinach washed and cleaned.
600 grams of champignon 8 stk.
1 cup Edamer cheese grated (In my recipes I use any cheese that is available at home I don't run to shop to buy specific Ingredients.)
1 garlic
1 onion
1 tsp thyme
1tsp salt
1 tsp black pepper.
2 pinches of nutmeg powder
1/2 tsp lime/lemon juice.
2 tsp oil
10 walnuts
20 grams of butter.

Remove the stem and peel the cap.
Save the peels and stems and make a mince from them, to use later as filling.
Now mushroom caps look like cups.
keep them aside.

Chop the onion and garlic.

Chop mushroom stems and peels and make mince from that.
keep aside.

Sprinkle a little salt on each mushroom cap, place them in the baking tray, and put in the oven at around 180 C for 10 minutes.

In a pan, add butter and oil. Stir in chopped garlic and thyme. When it starts to aromatic, add the chopped onion and stir it well. Finally, add mushroom mince (chopped stems and peels)

After the onion mushroom mince gets soft and golden add spinach. Then salt and pepper.
Stir thoroughly.

The mushroom caps have released some liquid which we will use as mushroom juice in the filling.

Pour one by one the mushroom juice into the spinach-onion-mushroom mince mixture. And keep all cups aside.

After 2 minutes add 2 pinches of nutmeg powder and a few drops of lemon juice. Cook until the mixture dries up.

Topping for crunchy texture :

Crush walnuts
Grate 1/2 cup of cheese
1/2 cup breadcrumbs

make a mixture of cheese, walnuts, and breadcrumbs.

fill mushroom cups with spinach onion mixture, and on the top layer the cheese, walnut, and breadcrumbs mixture.

Set into an oven at 200 C for around 10 minutes until the topping becomes crispy.

After 10 minutes the result is nice. crispy and soft stuffed mushrooms are ready to serve.

A perfect dinner.

These are quite large so making them for dinner is perfect. We enjoyed them with delicious vegan noodles.
Thank you for stopping by
Happy fungi Friday and enjoy your weekend.