# @cookingwithrel on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DRQliSJj0uU
- **Gondola URL:** https://gondola.cc/posts/37142166-cookingwithrel-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/64609d90e6.jpg
- **Posted:** 2025-11-20T01:09:55.000+00:00
- **Account Owner:** Ariel (@cookingwithrel) — https://gondola.cc/cookingwithrel

## Caption

#ad Your new party trick! Stuffed mushrooms with CAWalnuts, cheese and spinach 🍄🍂✨My mom has been making this app for as long as I can remember and the California walnuts are essential to get that toasty crunch and elevated flavor! Cheers! 🥂 #CAWalnutsPartner

Ingredients
24 medium mushroom caps, cleaned (Cremini or Baby Bellas)
Kosher salt
1 lemon, juiced
8 ounces fresh spinach
½ cup California walnuts
1 tbsp. olive oil, plus more for drizzling
1 tbsp. butter 
1 medium onion, minced
2 green onions, thinly sliced
1 garlic clove, minced
1 ½ oz. feta cheese, crumbled
1 oz. comte cheese, shredded
2 tbsp. Fresh dill, minced

Instructions:
1. Pre-heat oven to 425°F.

2. Squeeze the juice of a lemon all over the mushroom caps and sprinkle with a pinch of salt. Set aside.

3. Blanch your spinach! Bring a large pot of water to boil and set up an ice bath right next to it. Drop the spinach in for 30 seconds and immediately transfer to the ice bath. Transfer the spinach to a dry, clean towel and wring out as much water as possible. Repeat the wringing until dry. Finely chop spinach and set aside.

4. Toast your California walnuts! Heat a large fry pan over medium heat. Once hot, add the California walnuts and toss occasionally until golden brown. Remove from the pan and place onto a chopping block to cool. Once cool, finely chop nuts and set aside. 

5. In that same large fry pan, heat the olive oil and butter over medium heat. Add the onion and two pinches of salt. Cook until translucent, about 3 minutes. Add the green onion and cook for 2 minutes more. Lastly, add the garlic and cook for 30 seconds, stirring constantly. Remove from heat and let cool.

6. Assemble! In a large bowl, add the spinach, cool nuts, cool onion mixture, feta, comte, and dill. Stir to combine. Line two sheet pans with parchment paper and stuffed mushrooms with the mixture. Drizzle the mushrooms with olive oil.

7. Bake for 10-15 minutes, until the mushrooms start to wrinkle and the filling is hot. Enjoy!

## Stats

- **Views:** 4,227
- **Likes:** 587
- **Shares:** 0
- **Comments:** 34

## Tags

cawalnutspartner, ad

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