Instructions: Preheat oven to 400*. Rinse and dry mushrooms. Remove and finely chop the stems; set aside. Coat mushroom caps in a mixture of oil, 2 teaspoons of the lemon juice, salt and pepper. Arrange on a baking pan, stem side down, and bake 5 minutes.

Remove stems from spinach, rinse and drain. Heat butter in a saucepan, add onions, and cook till wilted. Add mushroom stems and 1 teaspoon lemon juice. Cook briefly, stirring. Add spinach and cook till most of the liquid is evaporated. Add cream, nutmeg, salt and pepper; stir. Add the egg and cook about 10 seconds. Purie the mixture in a blender or food processor, return to the pan and add ham. Fill mushroom caps and sprinkle with cheese. Bake for ten to fifteen minutes.

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