I love mushrooms and if they are stuffed even better. I have a great (but highly caloric) sausage stuffed mushroom recipe, but that's not this, I give ya that recipe next time I make it. No this is a bit more healthy and quick enough to have for lunch.
I started with medium cremini mushrooms but portobellas and large white would be just fine. I then add a small nugget of frozen spinach directly out of the bag no defrosting, with me so far, easy. Then I placed a tablespoon of a Parmesan artichoke spread bought at a favorite grocery store and topped with Parmesan cheese.
Then into the toaster oven at 350 for about thirty minutes. Then take them out and enjoy their melty meaty yumminess!