1/4 c. chopped onion
2 garlic buds, chopped
butter
1 lb. fresh mushrooms
3 bunches fresh spinach
1 c. grated cheddar cheese
1/4 tsp. salt, pepper
1/4 c. melted butter
Grated Parmesan
Garlic salt

Saute onions and garlic in butter until limp, but not brown. Remove from pan, wash and dry mushrooms and break off stems. Saute stems and caps in same pan. Wash spinach and steam until just limp. Drain. Mix spinach, onions and garlic, seasonings and cheddar cheese.

Line a shallow 10 inch casserole (1 1/2 inches deep) buttered with the spinach mixture. Arrange mushroom caps on top filling spaces with stems. Sprinkle Parmesan cheese and garlic salt on top. Bake at 350 degrees for 25 minutes.