Mushrooms Stuffed with Spinach and Ham

Ingredients:

• 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

Preparation:

• 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.