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From: Nancy,.SanFran

Mushrooms Stuffed With Spinach and Ham
Recipe By :from a newspaper cutting
Serving Size : 6

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 until wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook briefly, stirring.

Add spinach and cook until most of the liquid is evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook about 10 seconds.

Purée 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.