Spinach Stuffed Mushrooms

These are a little time consuming, but delicious. There is usually a little extra stuffing left over, so I've also come up with a recipe for that! I'll post the original recipe that I found on Kraftfoods.com, then I'll tell you what I did differently.

Kraft's recipe:

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups  hot water

40 fresh mushrooms (2 lb.)

2 Tbsp.  butter

2 cloves garlic, minced

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1 cup  KRAFT Grated Parmesan Cheese

HEAT oven to 400ºF.
MIX stuffing mix and water in large bowl; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing with spinach and cheeses; mix well.
SPOON into mushroom caps. Place, filled-sides up, in shallow pan.
BAKE 20 min. or until mushrooms are tender and filling is heated through.

What I did differently...
First of all, two cloves of garlic are never enough. I love garlic! I used about six cloves. All the better to keep the sparkly vampires away! I wanted to be sure there was a lot of extra stuffing for my dinner the next night, so I added some extra bread crumbs and extra cheeses too. I also used about 4 tbsp of butter instead of two. Next time I may add bacon!

Also, for removing the stems and hollowing out the mushrooms I have a really great tool. It's a melon baller on one side and this other thing on the other side...

I use this for mushrooms, scooping out jalapenos and coring tomatoes. It is one of my favorite kitchen tools.