24 large mushroom caps
Juice of 3 large lemons
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves of garlic, minced
Dash pepper and salt
7 ounces fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 teaspoon cayenne pepper
2 ounces Swiss cheese, shredded
2 ounces Cheddar cheese, shredded
1 ounce 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.
Note: If using frozen spinach, prepare according to package omitting the salt and butter. Use water only.