Recipe: Mushrooms Stuffed With Spinach Cream Cheese

Okay, I found a real winner here (as long as you like mushrooms, as I do). I removed the stems from baby portabella mushrooms. Then I microwaved them for 1 minute. In the meantime, I got 3 tablespoons of Greek cream cheese and 1/4 cup of frozen spinach in a small bowl. I pulled out the mushrooms and microwaved the cream cheese and spinach for 20 seconds. I used a paper towel to absorb the moisture from the mushrooms. Then I added 1 teaspoon of grated parmesan and 1/2 teaspoon of granulated garlic to the cream cheese and stirred it all up. I scooped the cream cheese mixture into the mushroom caps, then sprinkled the tops with ground red pepper. (The mixture would have been perfect for 10 good sized mushrooms. I only had 9 left, and a few of them were pretty small, so I ended up really heaping the cream cheese on top. It was delicious, but it could have gone a bit further and been more filling with more mushrooms.)