24 fresh button mushrooms, stems removed and cleaned
10 oz frozen, chopped spinach, thawed
6 oz cream cheese
1/2 c finely chopped green onion
1 c grated Parmesan
1/ c chopped bacon, ham or sausage
1 garlic clove finely minced
Preheat oven to 350
Squeeze out all excess moisture from spinach. In a mixing bowl combine all ingredients except for mushrooms and Parmesan. Mix well. Fill mushroom caps to overflowing with mixture. Sprinkle cheese on top, or roll mushroom filling in Parmesan to evenly coat. Place on baking sheet. Bake for 15 to 20 minutes, or until Parmesan starts to brown slightly. Serve warm.
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