Creamed Spinach Stuffed Mushrooms

This recipe marries are two yummy steak house staples, Creamed spinach and sautéed mushrooms.  In their restaurant version they are much more fattening than this rendition.

1 pound of fresh baby spinach or one 10 oz. package of frozen spinach

1 small onion minced

2 T. cream cheese

¼ C. milk

1 t. butter

1 T. flour

Dash of nutmeg

Salt and pepper

1 pound of big mushroom caps- stemmed

3 T. Parmesan cheese

Preheat oven to 350 degrees.

In a skillet, sprayed with Pam, sauté the minced onions.  Remove from the pan and set aside in a bowl.  If using fresh Spinach add it to the pan and cook on medium high heat turning it often until wilted, about one minute.  If using frozen cook according to package and squeeze dry.

In a small saucepan melt the butter and add the flour and cook on medium heat stirring for one minute.  Add the milk, keep stirring and cook for one minute.  Add the cream cheese, nutmeg, the cooked onions and spinach.  Remove from heat, salt and pepper to taste.

Spoon a small spoonful of creamed spinach into each mushroom cap.  Place on a jellyroll pan.  Place in hot oven and bake for 20 minutes.  Pull the pan out of the oven and sprinkle each mushroom with Parmesan cheese and place back in the oven for five more minutes.