Ingredients

     * 1 pound large mushrooms
    * 4 tablespoons butter plus a little for greasing baking dish
    * 4 green onions, with much of the green, trimmed
    * 1/2 cup finely minced ham
    * 1 small clove garlic, finely minced
    * 2 cups coarsely chopped baby spinach
    * 1 cup fresh bread crumbs
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/4 to 1/2 cup Mozzarella cheese

Preparation

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Heat remaining 2 tablespoons of butter in a skillet. Chop green onions; combine with reserved chopped mushroom stems, ham and garlic. Add to skillet along with the spinach; sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture; stir well. Add a little cream to moisten more if necessary. Fill each mushroom cap with a little of the stuffing, mounding up. Sprinkle with Mozzarella cheese. Bake at 350° for about 20 minutes, until cheese is melted and mushroom caps are tender.

Makes about 16 to 20 stuffed mushroom appetizers.