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Ingredients

• 12 mushrooms (about 1 pound), stems removed and reserved
• Olive oil for brushing on mushroom caps
• 6 ounces sun-dried tomatoes, minced
• 2 medium shallots, finely chopped
• 1 clove garlic, finely minced
• 1 pound baby spinach, wilted
• salt and pepper
• freshly grated Parmesan for sprinkling the mushrooms

Directions

1. Arrange mushrooms, stemmed sides up, in one layer in a shallow baking dish and brush with olive oil (or use the oil from the sun-dried tomatoes if you have it). Chop the stems finely and reserve.

2. In a large skillet cook the shallot and the garlic in oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved chopped mushroom stems, the sun-dried tomatoes, the spinach, and salt and pepper to taste. Cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick.

3. Divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350 F. oven for 15 to 22 minutes, or until the filling is heated through and the caps are dark and starting to shrivel.