8 Ounce, lightly chopped (flakes, chunks or salad style)
Grated parmesan cheese
Preheat oven to 400 °F.
Remove stems from mushrooms; reserve for another use.
Heat oil in large nonstick skillet over medium-high heat.
Add garlic; cook 1 minute or until tender.
Stir in spinach and basil; cook 1 minute.
Stir in surimi seafood; remove from heat.
Place mushrooms, rounded side down, on 15 X 10 X 1 inch jelly-roll pan.
Spoon spinach mixture into caps; sprinkle with Parmesan cheese.
Bake 8 to 10 minutes or until heated through.