Giant Stuffed Mushrooms

• 12 oz spinach
• 1 large tomato, finely diced
• 4 oz cream cheese
• 1/2 tsp dried marjoram
• 1/4 tsp grated nutmeg
• 8 large mushrooms
• 1 medium onion, finely diced
• 1 clove garlic, finely diced
• 1/2 cup cream
• 1 1/2 oz Parmesan, grated
• 1 None lemon, cut into wedges
• None None oregano, for garnish

1. Preheat oven to 400u0b0F.
2. Cook the spinach in boiling salted water and drain. Season to taste and mix with the tomatoes, cream cheese, marjoram and nutmeg.
3. Separate mushroom stems and caps. Finely dice stems and lightly fry with the onions and garlic, then add to the spinach mixture.
4. Season the mushroom caps and fill with the filling. Place into an oven proof dish, pour in cream and sprinkle with parmesan. Bake for 40 minutes and serve with a garnish of lemon wedges and fresh marjoram.

spinach, tomato, cream cheese, marjoram, nutmeg, mushrooms, onion, clove garlic, cream, parmesan, lemon, oregano

Taken from recipes-plus.com/api/v2.0/recipes/16301 (may not work)