*  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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