Stuffed Mushrooms with Feta and Dill

1/2 cup walnuts, finely chopped
1/2 cup bread crumbs
heaping tablespoon finely chopped fresh dill
3/4 cup finely crumbled feta
2 tablespoons milk
freshly ground black pepper to taste
16 large mushrooms
2 1/2 tablespoons olive oil

1. Preheat oven to 375. Mix the walnuts, bread crumbs, dill, feta, milk, and pepper together in a medium-sized bowl.
2. Wipe the mushrooms very clean with a damp cloth, then remove the stems and reserve for anotehr use. Divide the mixture evenly and stuff each mushroom cap.
3. Generously butter a baking dish that will hold all the mushrooms and place them in it, then drizzle olive oil over each one. Bake 20 minutes or until mushrooms are juicy and tops are lightly browned.

Serves 4

source: From "Vegetarian Pleasures"

Prepared by: Frith for Februrary 2004 meeting