1 (10 oz.) pkg. frozen chopped spinach
1 3/4 lb. lg. fresh mushrooms
3 tbsp. butter
1/2 c. chopped onions
1/2 c. dairy sour cream
3 tbsp. dry bread crumbs
1 tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground nutmeg
1/8 tsp. black pepper
1/2 c. shredded Swiss cheese

Cook spinach, drain well, pressing out excess moisture. Remove stems from mushrooms, chop and reserve. Cook mushroom caps in butter 2 or 3 minutes. Add remaining butter, chopped stems and onion to pan. Cook 5 minutes. Add spinach, sour cream, bread crumbs and other ingredients. Mix well. Fill mushroom caps with spinach mixture and arrange in shallow pan. Sprinkle with cheese and bake at 375 degrees for 15 minutes or until brown. Serves 8 to 10.