Spinach-Stuffed Mushrooms

• 8 ounces spinach washed and trimmed
• 12 white mushrooms lrgs, abt 14 oz trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons shallots Finely chopped, or onion
• prosciutto cup Finely chopped, abt 1 oz
• 1 cup heavy cream
• parmigiano-reggiano cup Freshly grated
• 1 nutmeg
• salt
• black pepper freshly ground

1. Preheat the oven to 400 degrees. Butter a 13- by 9- by 2-inch baking dish.
2. Place the spinach in a medium sausepan and cook, covered, over medium heat until wilted, about 5 minutes. Drain well and let cool.
3. Wrap the spinach in a cloth towel and squeeze to extract as much liquid as possible. Finely chop the spinach. Snap off the mushroom stems and finely chop.
4. In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the shallots and mushroom stems and cook, stirring frequently, until tender, about 5 minutes. Stir in the spinach and prosciutto. Add the cream and bring to a boil. Remove from the heat and stir in the cheese, nutmeg, and salt and pepper to taste.
5. Arrange the mushroom caps rounded sides down in the prepared dish. Spoon the spinach mixture into the mushroom caps. Melt the remaining 1 tablespoon butter and brush it over the mushrooms.
6. Bake for 30 minutes or until tender. Serve warm.

white mushrooms, unsalted butter, shallots, heavy cream, freshly grated, nutmeg, salt, black pepper

Taken from www.yummly.com/recipe/Spinach-Stuffed-Mushrooms-1676232 (may not work)