Spinach & Parmesan Stuffed Mushrooms

Ingredients

• 1 lb. medium white mushrooms (about 24), wiped clean
• 6 oz. fresh baby spinach, roughly chopped
• 3 slices white sandwich bread
• 4 scallions (white and green parts), thinly sliced
• Kosher salt and freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• ½ lemon
• + 3 more ingredients
• • ¼ cup dry sherry
  • ¹/₃ cup plus 1 Tbs. freshly grated Parmigiano Reggiano
  • ¼ cup heavy cream

Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds o...

View full recipe at Fine Cooking