I enjoy cooking most when I think of ideas 'spur of the moment' and ‘make things up’. I had these mushrooms and added some chopped spinach and fresh parsley, seasoned with salt, pepper and a dash of nutmeg. I stuffed them into these (rather large) button mushrooms and added a dollop of crème fresh, parmesan cheese and cumin seeds. Baked at 350 for about 15 minutes.
Just a little appetizer while I got the rest of our meal ready.
Main course was calamari with a shallot reduction sauce and veggies over rice