Most stuffed mushroom recipes have cheese or bread as a binder in them, I feel like the spinach in these creates a nice binder, flavor and texture.
5 cups of fresh spinach
1 whole yellow onion
3 heads of garlic
1 package of prosciutto
Wash, peal and remove the stems from all mushrooms. Dry them off and set aside. Dice up whole onion in small 1/4 inch pieces. Heat up a skillet on med/high add a drizzle of coconut or avocado oil. Toss in onions and sauté them until translucent. Toss in spinach and sauté until wilted. Salt the spinach and onion mixture. Turn off heat. Dice up prosciutto into small 1/4 inch pieces.
Line a cookie sheet with parchment or foil. Take each mushroom and stuff bottom of each mushroom with prosciutto, then spoon in some spinach and onion, Top each stuffed mushroom with a single roasted garlic clove. Salt the tops of all the mushrooms and place into oven. Bake for 25 min or until mushrooms have softened. Allow to cool a little before serving.