Cheese and Spinach Stuffed Mushrooms

24 fresh mushrooms, stems removed

1 (10 oz. package) frozen chopped spinach

2 ounces cream cheese

4 ounces feta cheese

3/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 cup grated parmesan cheese

Preheat oven to 350 degrees F. Wipe mushrooms clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much of the moisture as possible. In a mixing bowl combine all ingredients except mushrooms and parmesan cheese; mix well. Fill the mushroom caps with cheese-spinach mixture and place on a cookie sheet (use a cookie sheet with sides to contain the liquid emitted from the mushrooms during baking). Sprinkle parmesan cheese on top of mushrooms. Bake for 15 to 20 minutes or until heated through. Serve warm. Yield: 2 dozen.

Compliments of Shari Bailey.