They make a great appetizer or side dish... kind of like a Phyllo-less version of Spanakopita. I couldn't resist when I pulled them out of the oven around lunch time yesterday so I stole 2 and made a salad.
Shelly's Spinach & Cheese Stuffed Mushrooms
2 cups Cooked Frozen Chopped Spinach, squeezed dry
18-20 Large Mushrooms, stems removed but used
1 Yellow Onion, diced
3 Green Onions, diced
3 cloves Garlic, minced
1 Tablespoon storebought (or homemade) Basil Pesto Sauce
1 teaspoon Greek Seasoning
1 teaspoon Kosher Salt
a few twists of Black Pepper
3 oz. Goat Cheese, crumbled (you could also use Feta Cheese)
1/2 cup Italian Blend Cheese, shredded (divided use)
Cook spinach. Squeeze all excess water from it. These work great for squeezing spinach. Set aside. Stem mushrooms. Set aside caps. Dice stems. Saute onions and mushroom stems till golden. Add garlic and cook 1 minute more. Add pesto and seasonings. Add onion mixture to spinach. Allow to cool. Add goat cheese and 1/4 cup of the Italian cheese.
Mix together till well blended. 
Stuff mushroom caps with mixture. Place in a lightly oiled baking pan. Sprinkle remaining cheese on top of each cap. 
Bake at 350 for 30 minutes or until golden.If you are a fungus lover like me you will dig these other Eggface mushroom dishes:
Shelly's Crab Stuffed Mushrooms
Shelly's Chicken Marsala
Chicken à la Eggface
Shelly's Chicken Dijon Casserole (Mushroom Version)
Shelly's Mushroom Bites
Shelly's Mushroom & Meatball Baked Ricotta Cups
It's National Record Store Day. Go out and buy yourself some new music today. I ♥ the convenience and portability of my Ipod but there's nothing like flippin' through a stack of vinyl. In another life, long, long ago I managed a record store so they will always hold a special place in my music loving heart. There is nothing like hanging out in a place with people who love music as much as you do.
So go today. Support your local record store. Bring your kids who probably have no clue what a "record" is and let them smell some vinyl.
