Mushroom Florentine

2 lbs. fresh mushrooms
4 T. butter
4-10 oz. pkg. frozen spinach, chopped
1 t. salt
1/2 c. chopped onion¼-1/2 c. butter melted
1 1/2 -2 c. grated cheese
1 garlic clove, crushed
bread slices to fit a 9x13 inch pan

Toast bread slices and place in 9x13 inch, greased pan. Sauté mushrooms
in 4 T. butter. Defrost spinach and press dry. Put spinach over bread
slices. Mix together salt, butter, onion and garlic. Sprinkle over
spinach. Sprinkle on ½ of the cheese. Then add mushrooms. Sprinkle on
remaining cheese. Bake at 350° for 25-35 minutes.

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