Spinach Artichoke Stuffed Mushrooms – Rachael Ray

Ingredients

• 24-36 (depending on size) crimini mushrooms, stems removed
• 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
• Salt and pepper
• 2 garlic cloves, smashed and peeled
• 1 small or 1/2 medium onion
• Nutmeg, to taste
• 1 cup artichoke hearts, canned or frozen
• 1 cup grated Parmigiano Reggiano cheese
• 1 box defrosted chopped spinach, squeezed out in a kitchen towel
• 2 egg yolks
• 1/4 cup pine nuts, toasted
• 1/2 cup heavy cream