Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 12 larges | Mushrooms; wiped clean |
| 2 teaspoons | Grated onion |
| 2 tablespoons | Chopped parsley |
| ¾ cup | Creamed spinach |
| \N \N | Butter or olive oil |
Chop the stems and simmer them for 2 minutes in 1 tablespoon butter.
Add the onion and parsley to the stems and juice in the pan. Cook for about 3 minutes. Add the creamed spinach.
Brush the caps with olive oil or butter and fill them with the above mixture. Broil stem side up on a greased pan about 5 minutes.
Recipe by: Joy of Cooking, 1975 Converted by MM_Buster v2.0l.