Crimini Mushrooms Stuffed with Spinach & Boursin Cheese

i recreated this recipe that we have often at the http://www.mountainviewdiner.com/

Crimini Mushrooms Stuffed with Spinach & Boursin Cheese

Crimini Mushrooms 
1 - 2 lbs Fresh Spinach
1 clove Garlic, Chopped
1 Shallot
1 tsp Red pepper
1 Box Boursin Cheese 
parsely
basil
1 Egg
¼ To ½ Cup food processed croutons .
salt
black pepper
Butter – For Sautéing the Spinach onions garlic
romano cheese - For Sprinkling

Melt Butter  In A Sauté Pan And Add A Small Amount Of The Garlic And cook For 30 Sec. The Add Spinach And Stir Around Till Just Wilted, Remove To A Colander To Drain. Repeat This Step Till All The Spinach Is Gone. Press Excess Liquid Out Of The Spinach Place In A Bowl And Chill For A Few Minutes.

Sauté Shallots garlic In Butter Till Softened 

Next Add The salt, red and black pepper, Boursin, Egg, basil, parsley, And croutonsTo The Slightly Warm Spinach, And Stir Till Well Incorporated. If It Looks To Loose To Stuff Into A Mushroom Cap Add More Panko. Let Mixture Sit For 10 Minutes, Then Stuff Mixture Into The Mushroom Caps, Arrange On A Sprayed Baking Sheet And Sprinkle With Grated Romano Cheese.

Bake At 350 Till Slightly Browned On Top, Serve Immediately. 

recipe adapted from: http://www.theclubatpointewest.com/default.aspx?p=.NET_ArticleView&qfilter=&tview=0&itemID=268464&chgs=&ssid=