2 Tbsp Olive oil
2 Tbsp Butter
24 Large Mushrooms
1 medium onion, diced
4 -6 cloves garlic, minced
1/2 cup white wine
1 Tbsp dried basil
8 oz cream cheese
4 oz grated parmesan
4 oz shredded cheddar or jack cheese
10 oz frozen spinach or 16 oz fresh spinach leaves
salt and pepper to taste

Clean and stem the mushrooms. Dice the stems fine. Heat a sautee pan until hot. Add olive oil and butter. Saute onion, garlic and diced mushrooms for about 4 minutes. Add white wine and basil. Cook until liquid reduced by half. Season with salt and pepper. Add cream cheese chunked and let melt into sauce. Add remaining cheeses and the spinach. Cook until warmed through. Check for seasoning. Stuff caps with rounded with filling. Bake or microwave until mushrooms are cooked.