Melt 1 Tbsp of butter in a fry pan on high. Add baby spinach and cook 2-3 minutes until spinach is wilted.

In a large bowl combine Summer Fresh Spinach Dip, sautéed baby spinach, 2 Tbsp parmesan cheese, and 3 Tbsp of breadcrumbs. Mix gently.

Arrange mushroom caps top down on a baking sheet. Fill each mushroom cap with an equal amount of mixture. Top each mushroom cap with mozzarella, and remaining parmesan and breadcrumbs. Bake in a 190°C (375°F) oven about 8-10 minutes until cheese is gooey and breadcrumbs are toasted. Remove and serve warm.

Makes 6 - Enjoy!