Stuffed Mushrooms

2 packages (about 40 mushrooms) cleaned and let dry on cloth towel

1/4 cup butter

1/4 cup olive oil

1/2 cup thawed frozen spinach (which you have squeezed the water out after it has thawed)

1/2 cup Italian flavored ground turkey

1/2 cup parmesan shredded cheese

1 teas of the following:  garlic powder (not salt), Lawry’s Seasoning Salt and dried parsley

salt and pepper to taste

4 tables balsamic vinegar

Brown the ground turkey. Set aside when done. Take the cap out of each mushroom and finely chop into the done turkey. Sprinkle the garlic, salt and pepper into turkey  mixture. I added at this point about 1 teas Lawry’s seasoning salt and 1 teas dried parsley and 1 teas Italian seasoning. Add 2 tables of the butter to the mixture and cook over low heat until the mushrooms are done. Add the cheese and two tables balsamic vinegar. Spray two pans with Pam. Place the whole mushrooms into pans which will fit all 40. Stuff each mushroom with as much mixture as possible. Take the oilive oil and the remaining butterand remaining vinegar.  Melt together in microware and drizzle over the mushrooms. Bake at 375 degrees until mushrooms are tender.  (About 20 minutes)Serve immediately.