Stuffed Mushrooms

1 10 ounce pkg frozen chopped spinach

nonstick cooking spray

¼ c. chopped onion

2 cloves garlic, minced

1 T. margarine

¼ c. grated parmesan cheese

¼ c. fine dry bread crumbs

½ t. dried basil

½ t. dried oregano

¼ t. salt

Thaw spinach, then drain well by squeezing excess liquid from it. Meanwhile, spray a cold 15 x 10 pan with nonstick spray. Set aside. Remove stems from mushrooms. Set tops aside. Chop enough mushroom stems to make 2 cups. In a 10 inch skillet cook chopped mushroom stems, onion, and garlic in margarine until onion is tender but not brown. Add thawed spinach. Cook over low heat until most of the liquid is evaporated. Stir in parmesan, bread crumbs, basil, oregano, salt and pepper into spinach mixture. Spoon mixture into mushroom caps. Place stuffed tops in the prepared pan, bake in a 425 degree oven for 10-15 minutes or until tender.

Make ahead: prepare stuffing and spoon into mushroom caps cover and chill up to 2 hours.