1 1/2 lb. large fresh mushrooms (about 20; remove stems and save)
1/4 c. chopped onion
2 cloves garlic, minced
1 Tbsp. margarine
1 (10 oz.) pkg. frozen chopped spinach (thaw, drain and squeeze out excess liquid)
1/4 c. grated Parmesan cheese
1/4 c. fine bread crumbs
1/4 c. finely chopped pimiento
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
dash of pepper

Spray a 15 x 10 x 1-inch baking pan with nonstick coating. Chop enough mushroom stems to make 2 cups. Cook chopped mushroom stems, onion and garlic in margarine until onion is tender, but not browned (use a 10-inch skillet). Add spinach and cook over low heat until most of the liquid has evaporated. Stir in cheese, bread crumbs, pimiento, basil, oregano, salt and pepper. Spoon mixture into mushroom tops. Place stuffed mushroom tops in the prepared baking pan and bake at 425° for 10 to 15 minutes or until mushrooms are tender. Makes about 20 servings.

Per Serving: 30 Calories, 1 g. Fat, 1 mg. Cholesterol and 78 mg. Sodium.