Spinach Florentine Stuffed Mushroom Caps

• 1 (10 oz.) pkg. fresh chopped spinach
• 1/2 tsp. instant chicken bouillon
• 18 large mushrooms
• 2 Tbsp. butter or margarine
• 1/8 tsp. garlic powder
• 1/8 tsp. dry mustard
• 1/8 tsp. seasoned salt
• Parmesan cheese, grated

1. Preheat oven to 375u0b0. Clean mushrooms; separate stems and caps. Chop mushroom stems. Cook spinach with chicken bouillon added to the water. When spinach is cooked, drain well. Saute chopped mushroom stems in butter. Combine spinach and seasonings with chopped mushroom stems. Lightly saute mushroom caps in butter or margarine until slightly browned; drain. Fill caps with spinach mixture and sprinkle with Parmesan cheese. Place in a shallow pan and bake in a 375u0b0 oven for 15 minutes. Makes 18 appetizers.

spinach, instant chicken, mushrooms, butter, garlic powder, dry mustard, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=18918 (may not work)