Giant Stuffed Mushrooms

• 12 ounces spinach
• 1 large tomato finely diced
• 4 ounces cream cheese
• 1/2 teaspoon marjoram dried
• 1/4 teaspoon grated nutmeg
• 8 mushrooms large
• 1 onion medium, finely diced
• 1 clove garlic finely diced
• 1/2 cup cream
• 1 1/2 ounces Parmesan grated
• 1 lemon cut into wedges
• 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 dried, nutmeg, mushrooms, onion, garlic, cream, parmesan grated, lemon, oregano

Taken from www.yummly.com/recipe/Giant-Stuffed-Mushrooms-1412770 (may not work)