Florentine Stuffed Mushrooms

This is from the Horn of the Moon cookbook. These go quick! Use the extra stuffing on toasted baguette.

• Ready In: 25 mins
• Serves: 6

Ingredients

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

Directions

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. Chop the stems very finely and set aside.
3. Preheat frying pan on medium heat. Add butter and allow to melt.
4. Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
5. Continue to cook until tender and moisture has been absorbed. Remove form heat.
6. Add Parmesan, salt and pepper. Stir in well.
7. Stuff each mushroom cap with filling.
8. Bake 15 to 20 minutes.
9. Serve hot. (These are yucky cold!).