In a rush?  Headed for a great party and need to bring something good but don't have a lot of time?  Try this:

Spinach Stuffed Mushroom Caps with Prosciutto

Prep Time: 10 minutes
Cook Time: 25 minutes

Here's what you need:

1 container of large button muchroom caps
3oz low-fat cream cheese
1 box of frozen chopped spinach
7 strips of Prosciutto
1 cup (approx) (and a little extra) grated mixture of 4-Cheese Italian (We found a great brand at Sams Club)
1/2 tsp of minced garlic
2 stalks of regular green onion (coarsely chopped)
Extra virgin olive oil

Here's what you do:

Preheat your oven to 350 degrees.
Drizzle the olive oil on a baking sheet and spread evenly.
Open the spinach and microwave a couple minutes until thawed.  Once thawed, strain the spinach thoroughly. (You might have to squeeze the spinach by hand to get as much of the water out as possible).
Wash the mushrooms, set aside to air dry.  Once moderately dry, carefully de-stem the mushrooms.  Lay mushrooms on the baking sheet hole up.
Mix the cream cheese, spinach, garlic, onion and grated cheese in a large bowl.  (You will probably have to mix by hand to ensure all the ingredients are mixed well.)
Once mixed, fill the mushroom caps with a generous portion of the mixture.
Thinly slice the prosciutto and roll into small curls.  Place the prosciutto onto each of the caps.
Drizzle any extra grated cheese onto the prosciutto.
Bake uncovered for 25 minutes.
Broil on high for 2-4 minutes to brown the top of the cap.
Let cool and enjoy.