Mushrooms Stuffed With Spinach And Ham

Recipe Ingredients

1 lb	454g / 16oz	Fresh mushrooms - large, 14-24
2 teaspoons	10ml	Olive oil
		Salt and pepper - to taste
2 teaspoons	10ml	Lemon juice
1/4 lb	113g / 4oz	Spinach - (1/4 bag)
1/2 teaspoon	2.5ml	Butter
1 teaspoon	5ml	Lemon juice
1/4 cup	15g / 0.5oz	Onion - finely chopped
2 tablespoons	30ml	Whipping cream
1/8 teaspoon	0.6ml	Nutmeg
1 teaspoon	5ml	Egg - beaten (small)
3 tablespoons	45ml	Prosciutto - finely chopped
1 tablespoon	15ml	Parmesan cheese - grated

Recipe Instructions

Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the lemon juice, salt and pepper.

Arrange on a baking pan, stem side down, and bake 5 minutes.

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add onions, and cook until wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook briefly, stirring.

Add spinach and cook until most of the liquid is evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook about 10 seconds.

Puree the mixture in a blender or food processor, return to the pan and add ham. Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minutes.

Source:
from a newspaper cutting

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