1 lb. fresh mushrooms
10 oz. beef bouillon
2 (10 oz.) pkgs. frozen chopped spinach, cooked and drained
1 med. onion, chopped
2 tbsp. butter
1 c. grated, sharp Cheddar cheese
Salt and pepper to taste

1. Poach mushroom caps in bouillon until slightly limp.

2. Chop mushroom stems. Saute them in butter with onion until

onion is transparent.

3. Put spinach in one layer in 8x11 inch baking dish.

4. Put mushroom caps over spinach.

5. Sprinkle mushroom stems and onion over mushroom caps.

6. Salt and pepper to taste. Top with grated cheese.

7. Bake until bubbly.

Bake at 350 degrees for 20 to 30 minutes.