Florentine Stuffed Mushrooms

• large mushrooms↗24
• olive oil↗1 tablespoon
• butter↗2 tablespoons
• finely chopped onion1 cup
• thyme↗1⁄4 teaspoon
• garlic clove, minced↗1
• chopped spinach (frozen will work, but won't be as good)1 1⁄2 cups
• breadcrumbs↗3 tablespoons
• grated parmesan cheese1⁄2 cup
• salt↗1⁄2 teaspoon
• dash black pepper↗1

Step-by-step instructions

1. 1

   Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.

2. 2

   Chop the stems very finely and set aside.

3. 3

   Preheat frying pan on medium heat. Add butter and allow to melt.

4. 4

   Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.

5. 5

   Continue to cook until tender and moisture has been absorbed. Remove form heat.

6. 6

   Add Parmesan, salt and pepper. Stir in well.

7. 7

   Stuff each mushroom cap with filling.

8. 8

   Bake 15 to 20 minutes.

9. 9

   Serve hot. (These are yucky cold!).