MUSHROOMS WITH SPINACH
STUFFING
1/2 cup of finely chopped shallots
1/4 pound of butter
10-ounce package of chopped spinach, defrosted and squeezed dry
3/4 cup of finely chopped ham
2 tablespoons of butter
3 tablespoons of flour
1 cup of hot milk
1/4 teaspoon of salt
1/8 teaspoon of white pepper
24 mushroom caps
Preheat oven to 350 degrees. In a heavy saucepan, melt 2 tablespoons of butter over moderate heat. Stir in flour. Cook, stirring constantly, for 2 minutes. Do not let the roux burn. Remove the pan from heat and blend in the hot milk. Return to heat and cook on high, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring constantly for 2-3 minutes, or until sauce is thick enough to coat a spoon. Remove from heat and add salt and pepper.
In a heavy skillet, cook the shallots in 3 tablespoons of butter over moderate heat for 2 minutes. Add spinach and cook for an additional 3-4 minutes. Transfer mixture to a large bowl. Stir in ham and 1 cup of sauce. Season with salt and pepper.
Butter a shallow baking pan. Sprinkle mushroom caps with salt and spoon filling inside. Arrange the caps in the pan and dot with remaining butter. Bake for 10-15 minutes. Serve on a heated platter.