I really ought to be ashamed to admit it, but I found this recipe in a cheesy romance novel. I don't remember much about the book, but I do like these mushrooms!
24-30 large mushrooms
10 ounces frozen spinach
2 cloves finely-minced garlic
1 small chopped onion
1/2 cup melted butter
1/2 cup Italian gread crumbs
6 ounces softened cream cheese
1/8 teaspoon black pepper
3/4 teaspoon dry mustard
1/4 teaspoon nutmeg
2 and 1/2 tablespoons grated Parmesan cheese
Clean mushrooms and set on paper towels to dry. Remove stems, chop, and set aside to use later.
Cook spinach without salt and drain thoroughly; mix the spinach in a food processor or beat with an electric mixer until smooth.
Saute garlic in butter about one minute. Remove from heat. Dip mushroom caps in the butter/garlic mixture, coating well, and place in a 9x13 baking dish.
Stir the chopped mushroom stems and onion into the remaining butter/garlic mixture and saute until tender.
Combine spinach, cream cheese, bread crumbs and seasonings in a bowl; add sauted mushroom mixture and mix well. Spoon into the mushroom caps and sprinkle with the Parmesan cheese.
Bake at 375 degrees for 15 minutes.
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