Category: Appetizers

1 lb Fresh mushrooms -- large,

14 24

2 tsp Olive oil

Salt and pepper -- to taste

2 tsp Lemon juice

1/4 lb Spinach -- (1/4 bag)

1/2 tsp Butter

1 tsp Lemon juice

1/4 cup Onion -- finely chopped

2 tbsp Whipping cream

1/8 tsp Nutmeg

1 small Egg -- beaten

3 tbsp Prosciutto -- finely

Chopped

1 tbsp 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