Spinach & Parmesan Stuffed Mushrooms

• 1 (12 ounce) bag Baby Spinach
• 5 tablespoons parmesan cheese
• 3 tablespoons breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 dash garlic powder
• salt and pepper
• 6 baby portabella mushrooms, stem removed

1. Preheat oven to 350u0b0F.
2. Wilt fresh spinach on the stove top; drain.
3. Add wilted spinach and other ingredients into food processor, mix together until well blended, (try the mixture at this point to determine whether you would like to add more flavour/any other ingredient).
4. Remove mixture with a spoon and put into a cleaned mushroom cap. Continue until no more mixture and mushroom caps.
5. Put mushrooms onto a baking sheet that is drizzled with a little extra virgin olive oil.
6. Bake in oven for about 6-8 minutes, until mushrooms have softened.

spinach, parmesan cheese, breadcrumbs, extra virgin olive oil, garlic powder, salt, baby portabella mushrooms

Taken from www.food.com/recipe/spinach-parmesan-stuffed-mushrooms-108380 (may not work)