Mushrooms Florentine
(4 to 6 servings)
12 to 16 large mushrooms
1/4 lb butter, melted
1-1/2 tbsp minced onions
1 garlic clove, minced
3/4 cup puréed cooked spinach
1/2 cup minced cooked chicken or ground cooked pork
1/4 tsp grated nutmeg
1/2 tsp salt
1/8 tsp freshly ground pepper
2 tbsp grated Parmesan cheese
Preheat oven to 375 F.
Wash mushrooms and remove stems. Dip caps into 6 tbsp of melted butter and place them upside down in buttered baking dish.
Chop mushroom stems and sauté them, along with onions and garlic, in remaining butter for about 10 minutes, until soft but not brown.
Add spinach, chicken, nutmeg, salt and pepper to the sautéed mixture.
Fill mushroom caps with spinach mixture. Sprinkle grated cheese over the top of the filling. Bake for 15 minutes. Serve hot.