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1
Brush the mushrooms and remove the stem and scoop out some of the gills so that a shallow cup is formed.
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2
Chop the stems and gills into small pieces.
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3
Mix 2 teaspoons olive oil, 2 teaspoons lemon juice and 1/2 teaspoon basil in a small glass bowl for a minute or so until well combined (should be cloudy looking).
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4
Turn the mushrooms gill side down on a nonstick baking pan and brush the non-gill side throughly with the olive oil mixture, sprinkle with a little salt and pepper as desired.
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5
Preheat the oven to 350 degrees F.
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6
Use the brush to coat a non stick frying pan with any remaining olive oil mixture then add 1/2 teaspoon more olive oil, the garlic and chopped mushroom and cook over medium heat for about 5 minutes stirring frequently.
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7
Add the spinach, 1 teaspoon basil and 1/2 teaspoon lemon juice and cook stirring frequently for another 5 to 10 minutes until the spinach is completely wilted, remove from heat and add salt and pepper if desired.
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8
Whisk the eggs until yolk and white are well combined and then mix in the spinach mixture.
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9
Flip the mushrooms so that the gill side is upward and divide the spinach mixture evenly between the mushrooms being careful not to spill egg on the pan.
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10
Sprinkle each mushroom with 1 tablespoon grated mozzarella cheese.
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11
Bake for 25-30 minutes until the mushrooms are done and cheese is lightly browned.
