75 mushrooms
1 lb. bacon, cooked and crumbled
1 lb. sharp cheddar cheese, grated
4 c. finely chopped spinach
6 lg. eggs, separated

Remove stems from mushrooms; chop stems and save. Put mushroom caps in boiling water for 2 minutes to prevent cracking when filled. Combine bacon, cheese, spinach, egg yolks, and chopped mushroom stems, mixing well. Beat egg whites until thick. Fold into the bacon, cheese, spinach mixture. Put mushroom caps on a baking sheet; spoon in filling. Bake at 325 degrees for 15 minutes. Yields 75.