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Creamy Spinach Stuffed Mushrooms



Preheat oven to 350 degrees F. Clean mushrooms with damp paper towels. Carefully separate stems from caps. Chop stems; set aside. Place mushroom caps, stem side up, on a large baking sheet lined with aluminum foil. In a large skillet over medium heat, melt butter. Add onions and cook, stirring frequently, until softened, about 2 minutes. Add chopped mushroom stems and cook until tender, about 4-5 minutes. Add spinach and cook until wilted. Transfer spinach mixture to a blender. Add cream cheese, parsley, lemon balm, nutmeg and cayenne pepper. Process until smooth. Season to taste with salt and black pepper. Fill each mushroom cap with spinach mixture and bake, uncovered, until mushrooms are tender and filing is light golden brown, about 12-15 minutes. Serve warm. Makes 8-10 appetizer servings.