12 medium Mushrooms
3-4 T. Butter
10 leaves fresh Spinach, washed and dried
3 cloves fresh Garlic, minced
3 T. grated parmesan Cheese
¼ tsp. Salt
¼ C. dry White Wine
2 tsp. Water

Wipe mushrooms with damp paper towel to remove surface dirt and discard the stems. In a well-greased casserole, place mushroom caps, tops facing down. In boiling water, blanch spinach for about 3 minutes, wash thoroughly using cold water and drain. Mix well together garlic and butter. Finely mince spinach and mix with garlic butter. Fill mushroom caps evenly with butter mixture and scatter each with Parmesan cheese and salt. Wrap with plastic and chill until ready to bake. Heat oven to 300. To the bottom of casserole, add wine and water and bake for 20 minutes until mushrooms are cooked but still firm. Serve at once when warm and crisp.