Ingredients

　　24 fresh mushrooms, stems removed

　　One 10-ounce package frozen chopped spinach

　　2 ounces cream cheese

　　4 ounces feta cheese

　　1/2 cup finely chopped green onion with tops

　　Salt to taste

　　1 cup grated Parmesan cheese

　　Preheat oven to 350 degrees. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan cheese. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan cheese on top. Bake for 15 to 20 minutes. Serve warm.

　　Paula Deen's Kitchen Classics