*  Exported from  MasterCook II  *
 
                   Mushrooms Stuffed with Spinach and Ham
 
 Recipe By     : from a newspaper cutting
 Serving Size  : 6    Preparation Time :0:30
 Categories    : Appetizers                       Cornellier Classics
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fresh mushrooms -- large, 14-24
    2      teaspoons     olive oil
                         salt and pepper -- to taste
    2      teaspoons     lemon juice
      1/4  pound         spinach -- (1/4 bag)
      1/2  teaspoon      butter
    1      teaspoon      lemon juice
      1/4  cup           onion -- finely chopped
    2      tablespoons   whipping cream
      1/8  teaspoon      nutmeg
    1      small         egg -- beaten
    3      tablespoons   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.
 
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