Created by LindasBusyKitchen on November 5, 2011
Step 1: Preheat the oven to 400 degrees. Wipe the mushrooms with a damp cloth or paper towel to clean. Do not run them under water. Remove the stems.
Step 2: In a medium-size bowl, add the mushrooms and mix with 2 tablespoons of olive oil.
Step 3: Line a cookie sheet with aluminum foil.
Step 4: Place the mushroom caps with the stem side up onto the cookie sheet. Bake for 10 minutes, then remove from the oven, and set aside.
Step 5: Heat the remaining 2 tablespoons of olive oil in a large frying pan, over medium heat. Add the garlic, and saute until golden brown. Watch carefully so the garlic doesn't burn. Take off burner.
Step 6: Add spinach and any liquid that may be in the in mushrooms from baking.
Step 7: Add the lemon juice and panko crumbs. Carefully stir just until the bread crumbs are moist.
Step 8: Season with salt and freshly cracked pepper, to taste.
Step 9: Stuff the caps with the spinach and panko mix.
Step 10: Put back in the oven, and bake for 5 minutes, or until the bread crumbs start to brown. Remove from the oven.
Step 11: Top with the freshly grated Parmesan cheese just before serving.
Step 12: You may add extra lemon juice, if desired.