Directions:
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup.
In medium saucepan, cook stems, onion, garlic and spinach in butter until tender. Stir in breader and cheese. Spoon mixture into mushroom caps. Arrange mushrooms in a 15x10x1-inch baking dish. Bake in a preheated 425°F oven for 8 to 10 minutes or until heated through.
