Spinach-Stuffed Mushrooms

Ingredients

8 ounces Spinach washed and trimmed
12 lrgs White mushrooms - (abt 14 oz) trimmed
3 tablespoons Unsalted butter
2 tablespoons Finely chopped shallots or onion
cup Finely chopped prosciutto - (abt 1 oz)
cup Freshly grated Parmigiano-Reggiano
1 pch Nutmeg
Black pepper, freshly ground

Preparation

1
Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch baking dish.
2
Place the spinach in a medium sausepan and cook, covered, over medium heat until wilted, about 5 minutes. Drain well and let cool.
3
Wrap the spinach in a cloth towel and squeeze to extract as much liquid as possible. Finely chop the spinach. Snap off the mushroom stems and finely chop.
4
In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the shallots and mushroom stems and cook, stirring frequently, until tender, about 5 minutes. Stir in the spinach and prosciutto. Add the cream and bring to a boil. Remove from the heat and stir in the cheese, nutmeg, and salt and pepper to taste.
5
Arrange the mushroom caps rounded sides down in the prepared dish. Spoon the spinach mixture into the mushroom caps. Melt the remaining 1 tablespoon butter and brush it over the mushrooms.
6
Bake for 30 minutes or until tender. Serve warm.
7
This recipe serves 6 to 8.

Tools

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Yield:

3.0 servings

Added:

Saturday, February 13, 2010 - 8:27pm

Creator:

Anonymous

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