Citrus Club’s Stuffed Mushrooms

Yield: 6 appetizer servings large mushroom caps, stemmed, cleaned and run under cold water pound fresh spinach leaves pound butter clove garlic, minced cup heavy cream tablespoons grated Parmesan cheese Pinch salt, pepper, nutmeg Place caps on a warmed baking sheet. Saute garlic in butter. Stir in spinach and cook until wilted. Stir in cream. Remove from heat and add seasonings. Blend in Parmesan. Fill caps with mixture. Bake at 350F for 12 minutes. To make a cheese filling, combine 3 ounces of chopped brie, 1/4 cup grated cheddar cheese, 1 package Boursin cheese, 1/2 teaspoon cracked black pepper and 6 to 8 chopped basil leaves. Fill mushroom caps and bake at 350F for 12 minutes. To make a sausage filling, mix 1/2 pound ground sausage (removed from casing), 1/4 cup heavy cream, 1/8 cup bread