b'Loaded MushroomsOne side of these mushrooms wont make you taller and the other side wont make you shorter, as happened to Alice during one of her adventures in Wonderland. Here, however, eating the entire mushroom will make you very happy, and eating several will make you quite euphoric.Serves 12 to 20Prepare in advance MethodBasil Pesto, page 232 1.Preheat the oven to 350 degrees.Nutty Parm, page 241 2.Heat 1 tablespoon of olive oil over medium heat and saut spinach until wilted. Transfer to paper Ingredients towels, pat dry of any excess moisture, and chop.4 tablespoons olive oil3.Clean the mushroom caps. Use a small knife to 3 cups packed chopped spinach carefully pry out every little bit of the stem so youll have a nice clean cavity for stuffing. 24 white mushrooms, all of similar4.Heat the remaining 3 tablespoons of olive oil size, stems removed and chopped in a large skillet. Saut the onions, garlic, and for stuffing chopped mushroom stems until soft.1 cup finely chopped onion5.Add the pesto and sauted spinach to the skillet 2 cloves garlic, finely chopped and season with salt and pepper to taste.1 cups basil pesto6.Mix in just enough bread crumbs to pull allthe salt and freshly ground pepper to taste stuffing ingredients together. Adjust seasonings to taste. Remove pan from the heat.bread crumbs of your choice (we like7.Fill the mushroom caps with stuffing. Sprinkle panko, and rice panko for gluten-free) each one with Nutty Parm.4 to 5 heaping tablespoons Nutty8.Line a baking sheet with parchment paper Parm and place the mushrooms on it. If any of the mushrooms wont stay upright, carefully cut a small slice from the bottom so they sit flat.9.Bake for 25 to 30 minutes.Note Drying the spinach in step 2 is very important or your mushrooms will be soggy.28 For Goodness Sake Starters 29'