Directions

1. Preheat oven to 375°F
2. Grease a 13” x 9” x 2” baking dish with non-stick cooking spray. Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add shallots, garlic, salt, pepper and Italian seasoning. Cook, stirring for 2 minutes or until the shallots are softened. Add crushed tomatoes and bring to a simmer. Reduce heat to maintain low simmer and stir frequently for 10 minutes or until ready to use.
3. Heat 1 tablespoon oil in a separate 12-inch skillet over medium heat. Add mushrooms, shallots, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and Italian seasoning. Cook, stirring for 7-8 minutes or until the mushrooms have released their juices and are starting to brown. Stir in balsamic vinegar and cook, stirring for 1 minute. Add spinach and stir to mix in. Remove from heat and allow to cool. Set aside.