Preparation

• Heat oven to 400°F.
• Remove stems from mushrooms. Chop stems; set aside. Reserve mushroom caps for later use.
• Heat 1 tsp. oil in large skillet on medium-high heat. Add spinach; cook and stir 1 to 2 min. or until tender. Drain spinach in colander; cool.
• Meanwhile, heat 1 tsp. of the remaining oil in skillet. Add garlic and chopped mushroom stems; cook 2 to 3 min. or until tender, stirring frequently. Spoon into medium bowl.
• Crumble sausage into skillet; cook until done, stirring occasionally. Drain. Squeeze spinach dry, then chop spinach.
• Reserve 2 Tbsp. cracker crumbs for later use. Add remaining crumbs to cooked mushrooms along with the sausage, spinach, shredded cheese, pepper and 1 Tbsp. Parmesan; mix lightly.
• Spoon sausage mixture into mushroom caps; place, stuffing sides up, on rimmed baking sheet.
• Combine reserved cracker crumbs with remaining Parmesan and oil; sprinkle over mushrooms.
• Bake 20 min. or until heated through.