4 flounder fillets
1 sm. can mushrooms, chopped
1/4 c. onion, chopped
2 tbsp. butter
1 c. crackers, crushed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
Pinch mace
1 (10 oz.) pkg. frozen spinach, chopped
2 tbsp. lemon juice

Preheat oven to 325 degrees. Drain mushrooms and reserve juice. Heat butter, cook mushrooms and onions until limp. Remove from heat. Stir in cracker crumbs, pepper, mace and 2 tablespoons of the reserved mushroom juice. Sprinkle fillets with stuffing evenly on top. From short edge, roll up each fillet and skewer with a toothpick. Arrange fillets side by side in a greased baking dish. Brush with butter and bake 25 minutes or until fish flakes. Remove toothpicks and serve.

Serves 4.