INGREDIENTS
2 tsp
oil
2
portobello mushrooms, de-stemmed and de-gilled
2 tbsp
butter, divided use
4
slices bread
1/4 cup
cream cheese
1/4 tsp
garlic powder
1 cup
shredded melting cheese (I used gouda)
2 tbsp
Parmesan cheese
baby spinach
1
few sprigs parsley (optional)