Goat cheese and spinach stuffed mushroom caps


12 button mushrooms with the stems removed
1/2 cup of goat cheese
1 cup of fresh spinach
2 tablespoons of butter
1 teaspoon of chopped garlic
1/2 cup of shredded Parmesan
(to taste) salt


-- Using 1 tablespoon of butter and the chopped garlic, sauté the spinach until soft and wilted
-- In a mixing bowl, mix together the goat cheese and wilted spinach
-- Spoon some of the goat cheese and spinach mixture into each mushroom cap; top with shredded Parmesan cheese and place on a cookie sheet
-- Melt the remaining tablespoon of butter and drizzle over the mushroom caps
-- Bake in a 350-degree oven for 10 to 15 minutes, or until mushrooms are tender

Recipe serves 4 to 6