frozen leaf spinach (2-10oz. packages) or 3 pounds fresh, washed spinach

large mushrooms, 36

1 1/4 cups butter (2 1/2 sticks)

1 clove garlic, crushed

3 onions, finely chopped

1/2 cup fine bread crumbs

1 1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dry mustard

1/2 teaspoon nutmeg

5 table spoons grated parmesan cheese

Cook spinach in small quantity of unsalted water. Drain very thoroughly. Puree in blender or food mill (should be 1 1/2 cups). Reserve. Wash mushrooms. Remove stems, chop and reserve them. Melt butter in skillet and cook garlic for 1 minute. Remove pan from fire. Dip mushroom caps into the melted butter until well coated on all sides, and place them capside down on a cookie sheet, until very soft(about 10 minutes). Add to this the pureed spinach, bread crumbs, and seasoning, and mix well. Fill the mushroom caps with mixture, mounding it high, and sprinkle with grated cheese. Cool and freeze. When solidly frozen, pack in a freezer container. Serving day: bake on a greased shallow pan, uncovered, at 375 degrees for 20 to 25 minutes.