1 (12 oz.) pkg. frozen creamed, chopped spinach
15 to 20 fresh mushrooms
2 tbsp. butter
Freshly grated Parmesan cheese
Prepare spinach according to directions on the box. Wipe mushrooms with a damp cloth and twist out stems (save stems for soup). Melt the butter in a skillet. Add the mushroom caps and heat until the liquid is reduced, turning occasionally. Arrange the mushrooms cavity side up on a microwaveable plate or cookie sheet. Spoon the hot creamed mixture into the cavities. Top each mushroom with freshly grated Parmesan cheese. Heat until the cheese melts, about 1 minute at full power in the microwave or, if using a cookie sheet, heat under the broiler until the cheese is bubbling.