4 large Portobellos
1 pkg frozen chopped spinach
1/2 c heavy cream
1/2 c finely grated Parmesan cheese
1/2 c Panko bread crumbs
2-3 tbsp butter
about 1/8 tsp grated nutmeg
Melt and cook spinach in a medium frying pan over medium heat with butter, then lightly salt and add some grated nutmeg. While this is cooking, prepare the mushrooms. Remove and discard fins, chop stems and carve the center of the mushroom caps out to accommodate the stuffing. Chop these bits along with the stems. Saute these stems and pieces in a little butter and nutmeg for a couple of minutes, then add cream and simmer/boil until the cream is mostly absorbed, set aside.
Coat the outside of the mushrooms with olive oil and place in shallow baking pan, grate/add some garlic salt to the mushroom caps, then add the chopped mushroom and cream, followed by the cooked spinach, then top with grated Parmesan and bread crumbs.
Bake at 375º for about 20 minutes.