40-48 lg. fresh mushrooms
1 c. (2 sticks) butter
4 cloves garlic, minced
1 c. onion, finely chopped
1/2 c. fine dry seasoned bread crumbs
1/4 tsp. allspice
1 pkg. (12 oz.) frozen spinach souffle, thawed
Parmesan cheese

Clean mushrooms, remove skins. Chop fine. Set aside.

Melt stick of butter. Add garlic and heat. Remove from heat. Dip mushroom caps into melted butter. Let drain a second, then place cap side down on baking sheet.

Saute onions and mushroom stems in remaining butter. Stir in bread crumbs and allspice. Add bread crumb mixture to spinach souffle. Divide and fill mushroom caps, mounting spinach mixture. Sprinkle each with Parmesan cheese. Bake at 375 degrees for 12-15 minutes.

Can be served as appetizer or vegetable accompaniment.