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Recipe Name: Mushrooms Stuffed With Spinach And Ham Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Fresh mushrooms, large
14 24
2 Teaspoon(s) Olive oil
Salt and pepper, to taste
2 Teaspoon(s) Lemon Juice
1/4 Pound(s) Spinach, 1/4 bag
1/2 Teaspoon(s) Butter
1/4 Cup(s) Onion, finely chopped
2 Tablespoon(s) Whipping cream
1/8 Teaspoon(s) Nutmeg
1 Egg, beaten
3 Tablespoon(s) Prosciutto, finely
1 Tablespoon(s) 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

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