Instructions

1. Melt the butter and cream cheese in a large sauce pan. Add the white wine and stir constantly until it thickens. Add cooked spinach and garlic powder.

2. Remove mushroom stems and chop them. In a separate skillet, sauté onion and minced garlic until tender. Next add the chopped mushroom stems and chicken. Cook 5-6 minutes.

3. Add sauce mixture to chicken mixture. Season with salt and pepper to taste. Stir until well blended.

4. Place mushroom caps stem side up on an aluminum foil lined baking sheet and fill them with the mixture. Top with bread crumbs.

5. Bake in a 350 degree preheated oven for about 15 minutes until bread crumb topping is golden brown. Serve this as a main course with a fresh salad and French bread. Enjoy!