Creamed Spinach-Stuffed Baby Portabella's

Well, I decided to cook these tonight to go along with a recipe for "Pizza Casserole" I was trying from Pinterest.  I just had an idea in my head from eating spinach-stuffed mushrooms at Applebees.  This is the way I really like to cook - from my head with whatever ingredients I can find in my fridge.  I actually liked these better than the casserole.  We could have made a meal on these!  They were bubbly and savory and delicious.  Here's how I did it:

Sautee' a clove of chopped garlic and chopped mushroom stems  in 1 T. butter.  

After everything looks brown, pour in some sherry wine (or whatever wine you have) to de-glaze the pan.  

Then sprinkle about 2-3 T. flour over the top and begin to stir.  

Add some half and half or milk and start stirring to make a smooth sauce.  

Then add some cheese - whatever you have on hand.  I used a slice of cheddar, a slice of jalapeno monterey jack and a little bit of shredded jack.   Stir till smooth. 

Add a couple of handfuls of fresh spinach and stir till it wilts down.

Salt and Pepper to taste.  (I like my pepper cracker mill or whatever you call it).  

Place mushroom in a buttered dish and fill with creamed spinach mixture.  Cover with breadcrumbs.  (I used Lemon-pepper Panko breadcrumbs).  

Bake at 400 for about 25-30 min. or until browned and bubbly.