Stuffed mushrooms with ham and spinach

Ingredients for 4 servings:

• 8 large mushrooms, possibly more, depending on size
• salt and pepper
• 1 m.-sized onion(s)
• some butter
• ½ pack creamed spinach, frozen
• 150 g cooked ham
• 1 egg(s)
• some freshly grated Parmesan cheese (other grated cheese will also work)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

and another favorite recipe of my mom

Thaw the spinach. If you forget, you can also thaw it while frying the onions. Preheat the oven to 180-200°C (top/bottom heat). Clean the mushrooms, but DO NOT wash them. Twist out the stems and carefully scrape out the gills with a spoon. Keep the stems and discard the gills. Season the mushroom caps with salt and pepper. Finely dice the ham. Chop the onion and mushroom stems, fry in a little butter, add the diced ham, then the creamed spinach. If too much liquid has formed, let it evaporate a little if necessary. Season with salt and pepper. Let cool slightly, then stir in the egg to thicken. Place the mushrooms in a greased, ovenproof dish, fill with the mixture, sprinkle with some Parmesan cheese, and bake in a preheated oven at 180°C for about 20-30 minutes. Delicious with salad, as a side dish to game, or as a starter, but only use 1-2 mushrooms per person.