12 large Mushrooms or 36 medium 1 package of frozen chopped spinach 1 teaspoon of Lemon juice 1 small Onion, diced 2 Cloves garlic, iced finely 1/2 teaspoon of nutmeg White pepper to taste 1/4 cup of Romano cheese, grated + extra for topping 3 tablespoons of butter
Thaw the spinach and drain it. Wring it between your hands over a colander in the sink until no more liquid comes out of it. Melt the butter in a frying pan over medium-low heat. Place the caps in the butter, stem side up. Leave them there for 30 seconds. Roll the caps around in the butter\and then arrange them on a baking sheet. Sauté the mushroom stems and onion until they are soft and the onions are translucent. Add the garlic, pepper and nutmeg. Stir around in the pan for another couple minutes. Add the spinach and the lemon juice. Toss the mixture around the pan until there's no more liquid there. (This takes about 3 minutes.) Remove the pan from the heat and add the 1/4 c cheese. Stir to mix. Fill the caps with the spinach mixture and sprinkle some extra cheese on top of each one. Serving Size: 6.
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