Ingredients

1/4 cup Butter
1 Small onion chopped finely, about 3/4 cup
12 ounces Lg. mushrooms as uniform in size as possible (I USE 3 PORTABELLO MUSHROOMS)
1.5 lb. S fresh spinach, thoroughly washed, drip-dried, & coarsely chopped (I USE 1 BAG OF PRE-WASHED SPINACH OR 1 PCKG. FROZEN)
12 cup Coarse dry bread crumbs
1/2 cup Coarsely chopped almonds or hazelnuts (I TOAST THEM FIRST)
1 Egg
Pinch of salt, white pepper and nutmeg (I USE WHATEVER'S HANDY)
Knife point's worth of crushed garlic
2 oz. Parmesean cheese grated finely
2 Ox. gruyere cheese, shredded on the holes of a small grater (I USE WHATEVER CHEESE IS AROUND, EVEN GOAT CHEESE)
Olive oil for baking sheet
(i add ~4 slices CHOPPED PROSCIUTTO OR PANCETTA, BACON WOULD ALSO WORK, ANYTHING NICE AND SALTY)

Description

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