Ingredients:
⦁ 12 large button mushrooms
⦁ 1/2 cup pine nuts, toasted
⦁ 4 cups spinach, chopped
⦁ 1 onion, finely chopped
⦁ 2 cloves garlic, minced
⦁ 2 tablespoons olive oil
⦁ Salt and black pepper to taste
⦁ Nutritional yeast for sprinkling (optional)

Process:
⦁ Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
⦁ Gently clean the mushrooms with a damp cloth to remove any dirt. Remove the stems and set them aside. Place the mushroom caps in the prepared baking dish.
⦁ Finely chop the mushroom stems and set aside.
⦁ Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
⦁ Add the chopped mushroom stems to the skillet and cook for an additional 3-4 minutes, until they release their moisture and start to soften.
⦁ Stir in the chopped spinach and cook until it wilts, approximately 2-3 minutes.
⦁ Remove the skillet from the heat and add the toasted pine nuts, breadcrumbs, and grated Parmesan cheese. Mix well to combine.
⦁ Season the mixture with salt and pepper to taste.
⦁ Spoon the spinach and pine nut filling into the mushroom caps, pressing it down lightly.
⦁ Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
⦁ Remove from the oven and let them cool slightly before serving.
⦁ Garnish with some additional grated Parmesan cheese, if desired, and serve warm.