1/2 package of 10 oz. frozen chopped spinach
1/8 tsp. salt
8 large mushrooms ( i used baby portabello)
1 tbsp. of extra virgin olive oil
3 cloves of minced garlic
sat and pepper to taste
In a medium saucepan, bring 1/4 - 1/2 cup of water to a boil. Add spinach and salt. Cover, and cook according to package directions. Was the mushrooms. Remove the stems, trim the ends, then chop the stems. Mince the garlic.
Heat the olive oil in a large skillet. Add the chopped mushrooms and minced garlic. Sauté until golden, about 3 minutes. Remove that from the pan. Add the the mushroom caps to the skillet and sauté for 4-5 minutes. Remove the mushroom caps to a baking dish.
Drain the spinach out really well. Stir in the sauté garlic and mushroom stems. I added a pinch of pepper and salt when it was done. Spoon the spinach mixture in the the caps. Top the caps with Parmesan cheese and basil. Put in the oven at 350 for 10 minutes.