Mushrooms Stuffed With Spinach And Chevre - cooking recipe

Ingredients

18 large, fresh mushrooms
1 Tbsp. olive oil
1 Tbsp. unsalted butter
2 garlic cloves, peeled and minced
1/4 c. finely chopped shallots
1 (10 oz.) pkg. frozen spinach, defrosted
2 Tbsp. chopped parsley
1 tsp. chopped thyme
1/2 tsp. rosemary
pinch of pepper
pinch of salt
1/4 lb. goat cheese

Preparation

Wash mushrooms; twist off stems.
Heat oil and butter in skillet over medium heat.
Saute chopped stems, garlic and shallots, 7 to 10 minutes.
Remove liquid from spinach (press). Add to pan and cook for 3 minutes.
Add all spices and goat cheese.
Mix until smooth and heat.