Greek Stuffed Mushrooms - cooking recipe

Ingredients

24 fresh stemmed mushrooms
1 (10 oz.) pkg. frozen spinach
1/2 c. grated Parmesan cheese
4 oz. crumbled Feta cheese, rinsed
1/2 c. green onions, finely chopped
1/2 c. parsley, finely chopped
salt to taste

Preparation

Cook frozen spinach on high until barely defrosted.
Drain in colander, pressing out moisture.
In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste.
Mix well.
Mound mushroom caps high with spinach mixture.
Arrange on serving plate and cook on high until steaming, approximately 3 to 4 minutes. Spinach mixture may be formed into balls and frozen to be placed in mushroom caps just before microwaving.