Spinach Stuffed Mushrooms

• 24 large (but not huge) white mushrooms (there's too much seasoning in this recipe to use a good mushroom -- go for the cheap bland ones).
• ¼-cup chopped shallots or onion
• 2 large cloves garlic, chopped
• 2 T balsamic vinegar
• ¼-cup water
• 2 t chicken style seasoning
• 1 10oz. pack frozen chopped spinach - thawed and drained

Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely.

Sauté shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all absorbed/evaporated.

Mound the spinach mixture onto the the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 and bake for 10-15 minutes until hot and mushroom caps are cooked.