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In a saucepan over medium heat, cook the spinach in 1/4 cup of water just until it is wilted.
Approximately 1-2 minutes.
Transfer to a colander, drain and cool.
Squeeze out the remaining liquid with your hands and roughly chop the spinach. Set aside.
In
the same saucepan, warm 2 tablespoons of olive oil.
Add onions and cook until golden, approximately
5-7 minutes, stirring occasionally.
Add garlic and diced tomatoes. Cook for one minute.
Add
the spinach, sun-dried tomatoes, salt and pepper and chopped basil. Remove from heat.
Remove the mushroom stems and, with a spoon, scrape out the black gills from the underside of
the mushroom caps.
Brush or spray the tops of the mushrooms with oil and season with salt and
pepper.
Grill, caps up, for five minutes.
Remove, place on a work surface, caps down.
Spoon
the filling into each mushroom, spreading evenly to the edges.
In a small bowl, toss together the Italian bread crumbs and parmesan cheese.
Salt and pepper
to taste.
Sprinkle each mushroom with cheese mixture and olive oil.
Grill the mushrooms again, cap
side down on the grill over medium heat until lightly browned on the top, approximately 5-10
minutes.
Serve warm.
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