Try cooking quick, easy meals (like this one) at first to experiment how to cook with mushrooms and how you like the taste of them, especially if mushrooms are one of the main ingredients.
Ingredients
·        1 cup spinach
·        4 large flat mushrooms, stalks discarded
·        ¼ cup butter
·        4 cloves garlic, minced
·        2 onions, finely chopped
·        ½ tsp nutmeg
·        1 tbsp olive oil
·        2 tbsp white bread crumbs
·        Salt and freshly black pepper, to taste
·        1 egg, beaten
·        1 tbsp chopped fresh parsley, to garnish
1.     Place spinach into a colander and rinse well. Trim off steams and discard. Fill a small saucepan with ¼ inch of water and lightly steam spinach leaves over low heat. Remove from heat once leaves begin to wilt; set aside.
2.     Preheat oven to 400°F. In a medium sized skillet, heat butter over medium heat. Once melted, add garlic, onion and nutmeg. Allow mixture to gently sauté until onions begin to soften. Transfer pan onto an unheated burner and set aside to cool.
3.     In a separate skillet, heat oil over medium heat. Add in mushrooms and sauté until both sides of the mushrooms have slightly browned. Transfer cooked mushrooms upside down onto an ovenproof dish.
4.     In a medium sized mixing bowl add onion mixture, cooked spinach, bread crumbs salt and pepper and beaten egg. Mix until well combined. 
5.     Using a spoon, arrange spinach mixture onto each mushroom cap, shaping neatly. Cover pan with aluminium foil and place into preheated oven.  Bake for 10 minutes.
6.     Place stuffed mushrooms onto individual serving plates. Garnish with parsley and serve immediately.
Serves 4