24 fresh lg. mushrooms
1 (10 oz.) pkg. frozen leaf spinach
1 clove garlic, minced
1/2 c. butter
1 sm. onion, finely chopped
2 (3 oz.) pkgs. cream cheese
1/2 c. fine, dry bread crumbs
1/8 tsp. pepper
3/4 tsp. dry mustard
1/4 tsp. ground nutmeg
2 1/2 tbsp. grated Parmesan cheese

Clean mushrooms with damp paper towels; remove stems and chop; set aside. Cook spinach according to package directions, omitting salt; drain well. Place spinach in container of electric blender and process until smooth; set aside. Saute garlic in butter in medium skillet over low heat for 1 minute. Remove from heat, dip mushroom caps in butter and garlic mixture, coating well. Place in a 13"x9"x2" baking dish. Stir the chopped mushroom stems and onion into remaining butter and garlic mixture, saute until tender. Combine spinach, cream cheese, bread crumbs and seasonings in a medium bowl, add mushroom mixture, stirring well. Spoon spinach mixture into mushroom caps and sprinkle with Parmesan cheese. Bake at 375 degrees for 15 minutes.