Cheese and Spinach-Stuffed Mushrooms

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

48 fresh whole baby portabella or white mushrooms (1 ½ to 2 inches in diameter)

1 package (8 oz) cream cheese, softened

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1 cup freshly grated Parmesan cheese

½ teaspoon salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon ground red pepper (cayenne)

½ cup Progresso™ panko crispy bread crumbs

2 tablespoons butter or margarine, melted

Directions at bettycrocker.com

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