Stuffed Mushrooms With Spinach And Chervil

This recipe comes from The Best Of Food And Wine, 1993. I made a half recipe and it worked well. I'll post the original but keep in mind smaller batches will work just as well.

I should mention that these were met with delight by both husband and son. We didn't have any leftovers.

You Will Need:

2 tablespoons unsalted butter
1 small onion, chopped
1 1/2 cups cooked, chopped spinach (I used frozen) well drained of liquid
1/2 cup heavy cream
1/2 cup plus 1 tablespoons fresh chopped chervil
3/4 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon lemon juice
3/4 cup grated cheddar cheese
1 tablespoon olive oil
2 pounds medium or large fresh mushroom caps (I had some large-ish baby bellas (yeah, I know how "baby" could they be?)

Preheat the oven to 500 degrees F.

In a medium saucepan, melt the butter and cook the onion until softened-about ten minutes. Add the spinach and the cream. Cook until cream thickens-about three minutes. Remove mixture to a bowl and add 1/4 cup of the chervil, salt, pepper, lemon juice, and 1/2 cup of the grated cheese. Mix well and set aside.

In a large frying pan with a cover, heat the olive oil and 1 tablespoon water over high heat. Add the mushrooms and cover. Cook until they become softened and glazed looking-about three minutes.

Using a slotted spoon, remove the mushrooms to a baking dish that can withstand high heat. Top the caps generously with the spinach. Add remaining cheese to tops and sprinkle with remaining chervil. Bake until heated through and cheese melts-about five minutes. Remove to a dish and serve immediately.