Stuffed Mushrooms Florentine

Prepare the Mushroom Caps

1. Preheat oven to 375°F.

2. Lightly grease a baking pan with a drizzle of the olive oil.

3. Clean the mushrooms by wiping them with a damp paper towel. Carefully remove the stems and set stems aside.

4. Melt 2 Tbsp. of the butter. Brush or dip the mushroom caps in the melted butter to coat them, then place them upside-down (gills up) in the prepared baking pan. (Melt additional butter as needed for this step, depending on the size and quantity of your caps.)

Prepare the Filling

1. Chop the reserved mushroom stems small.

2. Melt the remaining 2 Tbsp. of butter with the olive oil in a skillet over medium heat.

3. Add the chopped stems and minced onion. Sauté until the mushroom stems have lost their water and the onions are limp (5 to 7 minutes).

4. Stir in minced shallot and cook until translucent and fragrant (about 3 minutes).

5. Make sure the spinach has been washed and squeezed very dry, and it to the skillet. Add the cooked meat (or veggie substitute), nutmeg, salt, and black pepper. Stir constantly for 1 to 2 minutes to warm and combine flavors. Remove from heat.

Assemble and Serve

1. Fill the caps with the spinach mixture equally, packing the filling down gently.

2. Sprinkle the grated cheese over the top of the filling.

3. Bake at 375°F until the mushroom caps are tender and the cheese on top is melted and golden brown (15 to 20 minutes).

4. Transfer to an attractive serving platter and serve warm.