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1. Heat the olive oil in a large skillet over medium heat.
2. Add the cuttlefish, onion, garlic, and mushrooms and cook until lightly browned.
3. Add the spinach, oregano, basil, salt, and pepper and cook for a few minutes until the spinach is wilted.
4. Add the white wine and chicken broth and simmer for a few minutes until the sauce has thickened.
5. Sprinkle with the Parmesan cheese and serve.