Hi Ann,
And here's the other one:
STUFFED MUSHROOMS
2 (10-ounce) packages frozen chopped spinach or
2 cups cooked fresh spinach
1/3 cup freshly grated Parmesan cheese
3 TBS. melted butter
1/8 teaspoon nutmeg
Salt and pepper to taste
12 large mushroom caps
Olive oil
12 blanched whole almonds
Cook spinach according to package directions; drain thoroughly. Puree in
blender or food processor. Combine spinach, cheese, butter, nutmeg, salt
and pepper in top of double boiler; mix well. Cover, place over hot,
but not boiling, water to keep warm.
Brush entire surface of mushroom caps with oil; place on baking sheet.
Bake in preheated 375 degree F. oven 10 minutes.
Mound spinach mixture inside each mushroom; garnish with almonds.
Serve immediately. Yield 6 servings.
Enjoy,
June :)
