3 c. chopped, fresh spinach, packed
1 lg. lg. fresh mushrooms
1/3 c. sliced green onions
2 tbsp. butter or regular butter
1/4 c. chopped fresh parsley
1/4 tsp. garlic salt
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1 (15 oz.) container Ricotta cheese
1/4 c. grated Parmesan cheese
Paprika

Rinse spinach in cold water, drain. Place spinach with water that clings to leaves in 1 1/2 quart glass casserole. Cover and microwave (High setting) 1 1/2 minutes. Stir. Microwave 1 minute more or just until wilted. Let stand 2 minutes. Drain in colander. Press with spoon to squeeze out excess liquid. Set aside.

Remove stems from mushrooms and chop stems. Place in same 1 1/2 quart casserole. Add green onions and butter. Cover and microwave (High setting) 2 minutes. Stir. Microwave 2 minutes more. Stir in parsley, garlic salt, salt, pepper, nutmeg and drained spinach. Cool slightly.

Stir in Ricotta and Parmesan cheese. Spoon spinach mixture into mushroom caps. Sprinkle with paprika. Arrange half of the mushrooms in a ring on microwave-safe plate lined with paper towels. Microwave (High setting) 2 to 4 minutes or until hot, rotating plate 1/4 turn after each minute. Repeat with remaining mushrooms. Makes 6 to 8 servings.