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Heat oven to 375. Remove the stems from the mushrooms; finely
chop the stems and reserve. Coat a baking sheet with oil. Bake the
mushroom caps, stem side down, until just tender, 10 to 12
minutes.
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Meanwhile, heat the oil in a medium skillet over medium heat. Add
the garlic and chopped mushroom stems and cook, stirring, until
tender, 3 to 5 minutes. Add the spinach, 1/4 tsp salt, and 1/8 tsp
pepper and cook, tossing, until wilted, 2 to 3 minutes more.
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