Name: Mushrooms Stuffed with Spinach and Ham
Ingredients: 1 lb Fresh mushrooms -- large,; 14 24; 2 ts Olive oil; Salt and pepper -- to taste; 2 ts Lemon juice; 1/4 lb Spinach -- (1/4 bag); 1/2 ts Butter; 1 ts Lemon juice; 1/4 c Onion -- finely chopped; 2 tb Whipping cream; 1/8 ts Nutmeg; 1 sm Egg -- beaten; 3 tb Prosciutto -- finely; Chopped; 1 tb Parmesan cheese -- grated

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Appetizers	6	Servings

INGREDIENTS

1	lb	Fresh mushrooms — large,
14		24
2	ts	Olive oil
		Salt and pepper — to taste
2	ts	Lemon juice
1/4	lb	Spinach — (1/4 bag)
1/2	ts	Butter
1	ts	Lemon juice
1/4	c	Onion — finely chopped
2	tb	Whipping cream
1/8	ts	Nutmeg
1	sm	Egg — beaten
3	tb	Prosciutto — finely
		Chopped
1	tb	Parmesan cheese — grated

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 till wilted.  Add mushroom stems and 1 teaspoon lemon
juice.  Cook briefly, stirring.  Add spinach and cook till most of the
liquid is evaporated.   Add cream, nutmeg, salt and pepper; stir.  Add the
egg and cook about 10 seconds.  Purie 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.
Recipe By     : from a newspaper cutting
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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