Spinach And Mushroom Florentine - cooking recipe

Ingredients

1 lb fresh mushrooms
1 (10 ounce) can beef consomme or (10 ounce) can beef bouillon (we like consomme)
2 (10 ounce) packages frozen spinach, chopped
1 medium onion, chopped
2 tablespoons butter
1 cup grated sharp cheddar cheese
salt and pepper

Preparation

Cook and drain spinach; set aside.
Poach mushroom caps in consomme or bouillon until slightly limp.
Chop mushroom stems and saute with butter and chopped onion until onion is transparent.
Put spinach in one layer in 8x11 inch baking dish.
Arrange mushroom caps on spinach.
Sprinkle onion and stem mixture over caps.
Salt and pepper to taste.
Top with grated cheese.
Bake at 350 degrees for 20 to 30 minutes or until bubbly.