Spinach-Stuffed Mushrooms
By: Anonymous
Published: Saturday, February 13, 2010 - 8:27pm

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 Heavy cream
cup Freshly grated Parmigiano-Reggiano
1 pch Nutmeg
Salt
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.