|Shitake mushrooms/Large button mushrooms||12|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||3 Clove (15 gm), finely chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Grated hard cheese||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon (For Garnish)|
Heat oven to 180°C (350°F).
Wash mushrooms and wipe dry.
Remove stalks and chop finely.
Pluck spinach leaves, wash thoroughly and drain.
Place spinach in a non-stick pan over low heat and cook for 5-7 minutes without water till tender.
Drain, squeeze out excess moisture and chop finely.
Heat oil in pan over moderate heat.
Add mushroom caps, toss to coat with oil and remove from heat immediately.
Arrange in a baking dish in one layer with tops of mushrooms facing downwards.
Add mushroom stalks, onion and garlic to pan and saute for 3 minutes.
Blend in spinach, salt, pepper and nutmeg and remove from heat.
Fill mixture into mushroom caps.
Sprinkle with cheese and bake in preheated oven for 15 minutes.
Divide mushrooms between 4 plates, garnish with parsley and serve immediately.