Recipe - Mushrooms Stuffed With Spinach And Ham

1 pound Fresh mushrooms large,
14 24
2 teaspoon Olive oil
Salt and pepper to taste
2 teaspoon Lemon juice
One fourth pound Spinach (One fourth bag)
One half teaspoon Butter
1 teaspoon Lemon juice
One fourth cup Onion finely chopped
2 tablespoon Whipping cream
1/8 teaspoon Nutmeg
1 small Egg beaten
3 tablespoon Prosciutto finely
Chopped
1 tablespoon Parmesan cheese grated

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