Stuffed Mushrooms

So, stuffed mushrooms are delicious. I've made this version a few times in the past, and I don't have an exact recipe - each time, I use a hybrid version of this and this recipe.

Generally, I start by cooking the filling according to the first recipe. I de-stem a dozen cleaned mushrooms, mince the stems, and cook them in a pan with a tablespoon of minced garlic. Then I grab a few handfuls of spinach according to the second recipe (and this is where my recipe gets vague), chop them up, and add them to the pan, cooking until all the leaves are wilted and most of the moisture has evaporated. Then, heading back to the first recipe, I add in 8oz of cream cheese, 1/4 cup grated Parmesan, and salt and pepper to taste. And other seasonings like the onion powder suggested if I have them on hand. The next step is to scoop filling into prepared mushroom caps and place them on a foil-lined cookie sheet. Because my proportions of filling-to-mushroom are never exact, I just fill mushrooms until I run out of either mushrooms or filling. If I run out of mushrooms first, then... surprise, SUPER-stuffed mushrooms!

The final step is to top them liberally with more grated Parmesan :)

Then, into the oven at 350F for about 20 minutes.

Yummy.