Creamy Spinach Stuffed Mushrooms

10 medium portobello mushrooms
3 tbsp butter, divided
¼ tsp SIDS CRAZY SALT
2 tsp crushed garlic
200 g baby spinach leaves
3-4 tbsp sour cream or softened cream cheese
4-5 tbsp parmesan cheese, grated

Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
Finely chop the mushrooms stems.
In a large pan, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic, SIDS CRAZY SALT, stir and cook for another couple of minutes.
Add the spinach to the pan. (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time) Stir to coat the spinach in the garlicky butter.
Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
Preheat a frypan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with grated parmesan and place them on the frypan. Cook for 10-12 minutes - the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour.
To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time.
Let them rest for a couple of minutes, then serve warm, with lots of crusty bread.