1/2 c. finely chopped shallots or scallions
3 tbsp. butter
3/4 c. finely chopped, squeezed and firmly packed spinach
3/4 c. finely chopped boiled ham
1 c. Bechamel sauce
18-24 (2 inch) mushroom caps

1 (10 oz.) package frozen spinach, chopped, defrosted and squeezed dry, not cooked.

1 cup Bechamel sauce = 2 tablespoons butter, 3 tablespoons flour, 1 cup hot milk, salt, white pepper.

In heavy skillet, cook shallots in 3 tablespoons butter over moderate heat, stirring constantly for 2 minutes or until soft. Add spinach and toss in skillet for 3 or 4 minutes. Remove to large bowl. Stir in ham and 1 cup Bechamel sauce. Season with salt and pepper.

Butter large shallow baking dish, spoon filling into caps. Arrange caps in pan. Bake in oven at 350 degrees for 10 to 15 minutes or until mushrooms are tender and filling is lightly browned. Serve on heated platter.