Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

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Spinach Stuffed Mushrooms

24 large white mushrooms
¼ cup chopped shallots or onion
2 large cloves garlic, chopped
2 T. balsamic vinegar
1 T. Italian seasoning
¼ cup water
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained

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