5 tbsp. butter
3 tbsp. flour
1 c. milk
Salt & pepper to taste
1/2 c. round onion, finely chopped
1/2 clove garlic, minced
4 tbsp. Parmesan cheese
3/4 lb. fresh spinach
3 tbsp. butter
1/4 c. boiled ham, finely chopped
30 (2") mushroom caps, stems removed

Make a sauce by melting the first 2 tablespoons butter in a 2 quart saucepan. Add the flour and cook until smooth and bubbly. Stirring constantly, add milk, salt and pepper. Stir and simmer 5 minutes longer. Set sauce aside.

Cook spinach. Chop finely and squeeze out all excess liquid. Set aside. Saute the onions and garlic in the 3 tablespoons of butter for 2 minutes. Add spinach and stir fry for 3 minutes. Add spinach mixture to the saucepan along with the chopped ham and 2 tablespoons of Parmesan. Add additional salt and pepper, if necessary.

Arrange mushroom caps in a shallow pan, bottoms up. Stuff each with filling, sprinkle with the remaining 2 tablespoons of Parmesan. Bake at 250 degrees for 10-15 minutes in the upper third of oven. Serve hot.