1 (10 oz.) pkg. fresh chopped spinach
1/2 tsp. instant chicken bouillon
18 large mushrooms
2 tbsp. butter
1/8 tsp. garlic powder
1/8 tsp. dry mustard
1/8 tsp. seasoned salt
Parmesan cheese, grated

Preheat oven to 375°F.

Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Sauté chopped mushroom stems in butter.

Combine spinach and seasonings with chopped mushroom stems. Lightly sauté mushroom caps in butter until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese.

Place in a shallow pan and bake in a 375°F oven for 15 minutes.

Makes 18 appetizers.