2 (10 oz.) pkgs. frozen leaf spinach
36 lg. mushrooms
1/4 c. butter
3 cloves garlic
3 finely chopped white onions
1/4 c. bread crumbs
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. dry mustard
1/2 tsp. nutmeg
5 tbsp. grated Parmesan cheese

Cook spinach, drain and puree in blender to 1 1/2 cups. Wash mushrooms, remove stems, (chop stems and reserve). Melt 1/2 of butter, cook garlic for 1 minute and remove pan from heat. In remaining butter, saute onions and stems until soft for 10 minutes. Add spinach and rest of ingredients, except cheese. Fill cups to a mound, sprinkle with cheese, cool and freeze. To serve, bake at 375 degrees for 20-25 minutes.