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1
Set an oven rack 6 inches from the top element and heat the broiler to high.
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2
Completely remove the mushroom stems; thinly slice the stems.
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3
Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs.
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4
of the oil, and sprinkle with 1/2 teaspoons salt and a few grinds of pepper.
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5
Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.
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6
Pulse the bread in a food processor until it forms uniform crumbs.
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7
In a large, heavy saute pan, heat 2 Tbs.
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8
of the oil over medium-high heat.
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9
Add the breadcrumbs and 1/4 teaspoons salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes.
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10
Transfer to a plate and wipe the pan clean.
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11
Return the pan to high heat, add the remaining 1-1/2 Tbs.
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12
oil and the scallions, and saute until browned and softened, about 2 minutes.
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13
Add the mushroom stems and 1/2 teaspoons salt.
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14
Cook, stirring, until the stems soften and brown, about 3 minutes.
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15
Add the sherry and cook until almost evaporated, 30 to 60 seconds.
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16
Add the spinach and stir until it wilts, about 1 minute.
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17
Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes.
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18
Taste for salt and pepper; let cool.
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19
Discard any liquid that may have accumulated in the mushroom caps.
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20
(Blot with paper towel).
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21
Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs.
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22
Parmigiano.
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23
Heat the broiler to high.
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24
Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes.
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25
Squeeze the lemon half over the caps.
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26
Serve immediately.
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27
Make Ahead Tips: The mushrooms can be broiled and stuffed up to two days ahead and refrigerated, covered.
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28
When ready to serve, bring to room temperature and then broil as directed above until the breadcrumbs are browned and the mushrooms are heated through.
