2 lbs. med. mushrooms, about 50
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1/4 tsp. ground pepper
1/8 tsp. nutmeg
4 tbsp. butter
3/4 c. heavy cream
1/2 c. grated Parmesan cheese
1/4 tsp. salt

Clean mushrooms, separating stems from caps. Chop stems. In skillet melt 2 tablespoons butter, add stems and saute over medium heat, about 5 minutes. Stir in drained spinach. Add heavy cream and heat just to boiling. Remove from heat and stir in cheese, pepper, salt and nutmeg.

Place caps in a buttered 15 1/2" x 10 1/2" jelly roll pan. Spoon spinach mixture into caps. Cover and chill. (Can be made ahead to this point. Cover and refrigerate up to 24 hours ahead.)

Preheat oven to 400 degrees. Melt remaining 2 tablespoons butter and brush on mushrooms. Bake 30 minutes.