2 T olive oil
2 c baby bella mushrooms, cut into thick slices
1 clove garlic, crushed or minced
1/2 T dried herbs de provence (or similar)
Salt and Black pepper to taste
2 1/4 c vegetable stock
2/3 c cornmeal
1/3 c fresh grated Parmesan cheese
1 1/2 T unsalted butter
1 t dried parsley
4 oz cheese, cut into thin slices (I used a local organic tomato basil cheddar)
1 c of baby spinach, approximate (or fresh basil would be good, too!)