Mushrooms without any rooms! Honey! we've been stuffed!

Time: 

Depends on your speed...Me took 15 to 20 mins(Frankly speaking, I don't remember :P)

Ingredients: ( I depend a lot on hand to eye coordination, so don't depend on my proportions :))

1 packet mushroom ( stems cut and diced)
Handful of spinach (finely chopped)
1⁄2 cup cottage cheese
1⁄2 cup shredded mozzarella cheese
1 tablespoon olive oil
4 garlic cloves, minced
1 onion, diced
salt and pepper
1⁄2 teaspoon fresh minced parsley(optional)

Stuffing:
Heat a little oil, when hot - add onions, garlic and cook for 5 minutes. Add spinach, salt, pepper, parsley and further cook for 3 minutes, stirring till wilted. Add the diced mushroom stems followed by cottage cheese to the spinach and toss till blended.
Remove from pan and transfer on a cool plate. Mix some shredded cheese to the stuffing.

Sauteing mushrooms:
Wipe clean mushrooms.
Fill mushrooms with spinach/cottage/cheese mixture.
Heat a pan with little oil in it and when hot, saute the mushrooms, turning them carefully towards each side, care to be taken to not spill out the cheese and get it stuck all over the pan.

Variation - Preheat oven to 350 degrees.
Place caps on a greased pan and top with shredded cheese.
Bake mushrooms 20 minutes.

Place mushroom on a platter and serve.

Note: A very dear chef once told me that mushrooms are never ever to be wetted...they are made by 90% water and they are nothing but clean sponges...Still if are not satisfied without wetting( like me!), you can smudge some dry fine flour(yes it remains dry) sprinkle little water and rub off the flour...or go ahead and peel a thin layer.