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Spinach Stuffed Mushrooms

Source of Recipe

Donna


List of Ingredients

24 large mushrooms -- white
1/4 cup chopped shallots -- or onion
2 cloves garlic -- chopped
2 tablespoons balsamic vinegar
1 tablespoon italian seasoning
1/4 cup water
10 ounces chopped spinach -- thawed and drained


Recipe

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