Community Recipe
from [carolfitz]
Mushrooms stuffed with spinach & ham

Mushrooms stuffed with spinach & ham

adapted from Time Life's "Provincial France" Foods of the World series, pgs 86-87 (have been using these recipes since the 1970s)

  • Yield: 6 servings


  • Mushroom Caps
  • 18-24 2" mushroom caps, clean & dry
  • salt
  • cooking spray
  • Bechamel
  • 2 tablespoon(s) unsalted butter
  • 3 tablespoon(s) flour
  • 1 cup(s) fat-free milk, hot
  • salt
  • pepper
  • Stuffing
  • 1/2 cup(s) shallots, finely chopped
  • 3 tablespoon(s) unsalted butter
  • 3/4 cup(s) squeezed & firmly packed chopped spinach, see notes
  • 3/4 cup(s) ham, finely chopped
  • 1 cup(s) bechamel
  • salt
  • pepper
  • 2 teaspoon(s) unsalted butter, cut in tiny pieces


Oven at 350

Mushroom Caps (prep these first)

1. Remove stems and reserve another use

2. Using spoon, scoop gills & flesh from inside of caps to create uniform cavity, reserve for another use (optional, depends on your mushrooms)

3. Very lightly coat a large shallow baking dish with cooking spray (large enough to hold mushrooms in one layer)

4. Salt the caps, place in the baking dish and set aside to await filling


To get 3/4 cups firmly-packed spinach, either (a) chop and cook about 3/4 lb fresh spinach, then squeeze dry -or- (b) defrost 10oz pkg of frozen chopped spinach and squeeze dry

1. In large skillet, melt butter and cook shallots til soft

2. Add spinach and cook, stirring frequently, until any remaining moisture has evaporated , about 3-4min

3. Remove from heat, stir in ham and 1c bechamel

4. Season to taste

Bechamel (make after the spinach & shallots are cooked)

1. Melt butter in small saucepan, medium heat

2. Add flour and, using whisk, stir constantly as it cooks for 2min. Adjust heat as needed, do not brown the roux.

3. Remove pan from heat and whisk in hot milk, incorporating all the roux

4. Return to heat and cook, stirring constantly, for 2-3min or until the bechamel is think enough to coat a spoon heavily.

5. Remove pan from heat, season to taste with salt & pepper


1. Spoon the filling into the caps

2. Dot with butter pieces

3. Bake in the upper 3rd of a 350 oven for 10-15min or until the caps are tender and the filling is lightly browned

Serve hot from the oven,3-4 per person

Go to full version of

Mushrooms stuffed with spinach & ham recipe