Ingredients

• 48 fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
• 1 package (8 oz) cream cheese, softened
• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 1/2 cup Progresso™ panko crispy bread crumbs Save $
• 2 tablespoons butter or margarine, melted

Steps
1-Heat oven to 350°F. Remove stems from mushroom caps; reserve caps. Discard stems. In large bowl, mix cream cheese, spinach, 1/2 cup of the Parmesan cheese, the salt and both peppers until well blended. Spoon into mushroom caps, mounding slightly. Place mushrooms in ungreased 17×12-inch half-sheet pan.
2-In small bowl, mix remaining 1/2 cup Parmesan cheese, the bread crumbs and butter. Sprinkle bread crumb mixture over filled mushroom caps, pressing lightly.
3-Bake 20 to 22 minutes or until thoroughly heated. Serve immediately.