12 mushrooms, cleaned and stems removed 1 Tablespoon olive oil 1 Tablespoon butter 1/2 cup onion, chopped 1/4 cup proscuitto, chopped 2 Tablespoons pecans, chopped and toasted 1 garlic clove, minced 5 ounces frozen spinach, defrosted, squeezed dry and chopped 2 ounces Gruyere cheese, shredded 2 Tablespoons fresh dill, minced Salt and pepper
Preheat oven to 400 degrees F. Heat oil and butter in a large non-stick skillet. Add onion and proscuitto and saute until onions are translucent and procuitto is lightly browned. Add pecans and garlic and saute for one minute. Add spinach and cook for 5 minutes. Remove from heat and let cool. Stir in cheese, dill, salt and pepper to taste. Sprinkle a little salt into mushroom caps and stuff with filling. Place mushroom caps on a baking sheet and bake for 10-15 minutes until mushrooms are cooked. Serve immediately.