Stuffed Mushrooms with Bruschetta Topping

Preheat the oven to 425°F. Line a sheet pan with foil and lightly grease with olive oil or cooking spray.
Wash and dry mushrooms. Remove stems and chop into small pieces for the filling, set aside.
Place mushrooms on sheet pan stem side up, lightly drizzle with olive oil and season with salt and pepper, set aside.
在一个中等大小的bowl combine garlic, parsley, spinach, parsley, cheese, breadcrumbs, salt, and pepper.
Spoon 2 tablespoons of filling into each mushroom cap, packing it as tight as possible. Bake for 10 minutes, until mushroom is tender and the tops of filling are lightly browned.
In a small bowl combine tomatoes, 1 teaspoon olive oil, basil leaves, and salt and pepper to taste. Add a small amount on top of each cooked stuffed mushroom.