Stuffed champignons with spinach and cheese

Ingredients:

Filling

• 1 teaspoon olive oil
• 150 g of small spinach
• 140 g Boursin cheese with garlic and cheese, at room temperature
• 2 cloves garlic, grated
• A pinch of red pepper flakes

Topping

• 1 tbsp. Italian breadcrumbs
• 0.5 cups walnuts
• 2-3 tbsp. l. olive oil

Mushrooms

• 20-24 brown button mushrooms, stems and gills removed

Preparation:

1. Preheat oven to 190°C.
2. Filling:
   
   Heat oil in a medium saucepan over medium heat. Add spinach and cook, stirring constantly, until wilted, about 2 minutes.
3. Add the cheese, garlic, and red pepper flakes. Cook over medium heat, stirring constantly, until the cheese is melted and everything is combined, another 2-4 minutes. Season with a pinch of salt and a few turns of the black peppercorns.
4. Topping:
   
   Place the breadcrumbs, walnuts, a pinch of salt, and a few grinds of black pepper in a food processor. Blend until smooth. Then, with the processor running, slowly pour in the olive oil. The mixture should be crumbly.
5. Mushrooms:
   
   Fill each mushroom with an equal amount of filling. Sprinkle with the topping evenly. Place on a baking sheet and bake until golden brown, 8-10 minutes.