Spinach Stuffed Mushrooms - cooking recipe

Ingredients

6 mushrooms, large
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup frozen chopped spinach, thawed and well drained-squeezed dry
3 ounces feta cheese, crumbled
1 slice white bread, made into crumbs
1 tablespoon egg substitute
1/4 teaspoon oregano

Preparation

Remove and chop stems of mushrooms, reserving the caps.
In 9\" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
(At this point, you might refrigerate it for later.).
Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.