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Mushrooms Stuffed with Spinach and Prosciutto Recipe

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This recipe for Mushrooms Stuffed with Spinach and Prosciutto, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Sunday, June 14, 2009


1 pound fresh mushrooms
2 teaspoon olive oil
Salt & pepper to taste
3 teaspoons lemon juice
3 - 4 ounces spinach
1/2 teaspoon butter
1/4 cup chopped onions
2 tablespoons heavy cream
1/8 teaspoon nutmeg
1 small egg, lightly beaten
3 T. finely chopped prosciutto
1 T. freshly grated Parmesan cheese

Preheat oven to 400"
Clean mushrooms. Remove stems and reserve.
Finely chop the stems. There should be about 1/2 to 1 cup. Set aside.

Put the caps in baking dish and sprinkle with oil, salt and pepper and 2 teaspoons of lemon juice. Rub to coat all over. Arrange mushrooms stemmed side down and place in oven. Bake about 5 minutes.

Heat the butter in saucepan and add the onions. Cook, stirring until onions are wilted. Add the chopped mushroom stems and remaining 1 teaspoon lemon juice. Cook briefly, stirring. Add the spinach and cook until the spinach is wilted. Cook until most of the liquid is evaporated. Add the cream, nutmeg, salt and pepper and stir. Add the egg and cook about 10 seconds, stirring.

Put the mixture in a food processor and blend thoroughly. Return mixture to saucepan and add the prosciutto, stirring.

Fill the mushroom caps with spinach mixture. Place on baking sheet and top with cheese. Place in oven and bake 10 - 15 minutes.




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