Title: Mushrooms Stuffed with Spinach and Ham
Categories: Appetizer
Yield: 6 Servings

1	lb	Fresh mushrooms; large, 14-2
2	ts	Olive oil
		Salt and pepper; to taste
2	ts	Lemon juice
1/4	lb	Spinach; (1/4 bag)
1/2	ts	Butter
1	ts	Lemon juice
1/4	c	Onion; finely chopped
2	tb	Whipping cream
1/8	ts	Nutmeg
1	sm	Egg; beaten
3	tb	Prosciutto; finely chopped
1	tb	Parmesan cheese; grated

Recipe by: from a newspaper cutting Preparation Time: 0:30 Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minut

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