Instructions: Clean mushrooms; remove stems & chop stems finely. In large skillet, melt butter. Saute chopped mushroom stems & onions until tender but not brown.

Drain spinach & squeeze dry. Add to mushroom-onion mixture. Stir to mix together. Add Swiss cheese, stirring lightly. Remove from heat & fill mushroom caps with mixture. Sprinkle with Parmesan cheese. Place in buttered, shallow baking dish & bake at 300 for 15-20 minutes. Serve warm.

Serves 8-10. (A delicious hot hors doeurve. Equally nice served as a side side dish to a steak or standing rib roast.)

LOUISE ETOCH

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