Mushrooms stuffed with spinach and ham
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh mushrooms; large, 14-2 |
| 2 | teaspoons | Olive oil |
| Salt and pepper; to taste | ||
| 2 | teaspoons | Lemon juice |
| ¼ | pounds | Spinach; (1/4 bag) |
| ½ | teaspoon | Butter |
| 1 | teaspoon | Lemon juice |
| ¼ | cup | Onion; finely chopped |
| 2 | tablespoons | Whipping cream |
| ⅛ | teaspoon | Nutmeg |
| 1 | small | Egg; beaten |
| 3 | tablespoons | Prosciutto; finely chopped |
| 1 | tablespoon | Parmesan cheese; grated |
Directions
Recipe by: from a newspaper cutting Preparation Time: 0:30 Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minut
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