Mushrooms Florentine

Found this on Jacquie's Cooking Link and have made a few subtle changes &/or additions. Enjoy! Update 5/16/06 .........

• Ready In: 35 mins
• Serves: 10-12

Ingredients

• 18  large white mushrooms
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1  large onion, minced
• 1⁄2 tablespoon garlic powder
• 1⁄4 cup gruyere cheese
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon  freshly grated nutmeg
• 1⁄8 teaspoon fresh coarse ground black pepper
• 1  egg yolk
•  freshly grated parmesan cheese, for sprinkling (optional)

Directions

1. Wipe mushrooms clean.
2. Remove and finely chop stems.
3. Set mushroom caps and chopped stems aside.
4. Drain spinach well and press between paper towels to remove excess moisture.
5. Dip mushroom caps in melted butter; place in a 13x9x2" baking dish, caps side down.
6. Sauté reserved chopped mushroom stems and onion in any remaining melted butter in skillet.
7. Add spinach; stir well.
8. Set aside.
9. Combine egg yolk, 2-1/2 tablespoons gruyere cheese, salt(if using), nutmeg and pepper in small bowl; stir well.
10. Add to spinach mixture, stirring well.
11. Taste for seasoning, add if needed.
12. Spoon spinach mixture evenly into mushroom caps; sprinkle evenly with remaining 1-1/2 tablespoons gruyere.
13. If you choose sprinkle with parmesan cheese.
14. Bake at 325ºF for 20-25 minutes or until stuffed mushrooms are thoroughly heated.