Stuffed Mushrooms with Spinach & Cheese

Rinse mushrooms clean and pat dry. Remove stems from mushrooms. Set caps aside for later and finely chop the stems. Place chopped stems in a mixing bowl. Drain any excess water from thawed spinach, chop and then add it to the same mixing bowl. Add in cream cheese, minced garlic, and ground pepper and mix until creamy. When filling mixture is thoroughly combined, set aside. Brush melted butter onto bottom of each mushroom cap and set them on baking sheet. Spoon plenty of spinach & cheese mixture into each mushroom cap. Sprinkle with grated parmesan cheese on top. Bake at 400º for 12-15 minutes. Serve while hot, and reheat if necessary.