Spinach Suffed Mushrooms
- 10 Ounce(s) frozen chopped spinach
- ⅛ Teaspoon(s) salt
- 8 large mushrooms
- 1 Tablespoon(s) extra-virgin olive oil
- In a medium saucepan, bring ½ cup water to a boil. Add the spinach and salt. Cover, and cook according to package diretions. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems. Heat the olive oil in a large skillet. Add the chopped mushroom stems. Saute until golden. about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and saute for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter. Drain the spinach. Stir in the sauteed chopped mushrooms. Spoon on the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm.