4 Portabello mushroom caps, stem removed
2 oz. olive oil
2 oz. balsamic vinegar
1½ cups Boston Market or other brand creamed spinach
¾ cup crumbed goat cheese
optional: artichoke hearts, chopped

   Preheat oven to 425°. Set mushrooms, stem side up, on  agrate over a flat baking sheet. Drizzle each one with oil and vinegar. Bake 15 minutes. While baking, stir together the spinach and cheese. Add artichokes, if desired. Remove mushrooms from oven and fill with spinach mixture. Return to oven and bake an additional 15 to 20 minutes. Cheese should be browned. Note: This dish can also be served as a main course.