Florentine Mushrooms - cooking recipe

Ingredients

24 very fresh, large mushrooms (2 to 2 1/2-inch)
1/4 c. Parmesan cheese
1/4 c. Italian bread crumbs
1 (10 oz.) pkg. chopped frozen spinach
2 Tbsp. butter
1/2 c. dry vermouth or white wine
1/4 tsp. nutmeg
2 Tbsp. fresh marjoram (use 2 1/2 Tbsp. if dry)

Preparation

Defrost frozen spinach; drain the excess water.
Preheat oven to 350\u00b0.
Clean and trim stems from mushrooms.
Save stems for another use.
Place mushroom caps in a 4-quart pot. Add water until caps are covered and bring to a boil.
Boil for 10 minutes, until caps turn a light brown.
Drain and pat dry on paper towels.