24 fresh mushrooms, stems removed
1 (10-ounce package) frozen chopped spinach
2 ounces cream cheese
4 ounces feta cheese
½ cup finely chopped green onion, with tops
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Salt, to taste
1 cup grated Parmesan
Preheat oven to 350 degrees F.
Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.
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