| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh mushrooms, large |
| 14 | 24 | |
| 2 | t | Olive oil |
| Salt and pepper, to taste | ||
| 2 | t | Lemon juice |
| 1/4 | lb | Spinach, 1/4 bag |
| 1/2 | t | Butter |
| 1 | t | Lemon juice |
| 1/4 | c | Onion, finely chopped |
| 2 | T | Whipping cream |
| 1/8 | t | Nutmeg |
| 1 | Egg, beaten | |
| 3 | T | Prosciutto, finely |
| Chopped | ||
| 1 | T | 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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