20 mushroom caps, med. size
4 tbsp. olive oil
1/3 c. red wine vinegar
1 tsp. garlic powder
1 tsp. onion salt
1/2 tsp. pepper

1. Clean and stem mushrooms, place in a flat pan or cookie sheet (don't stack). In small bowl mix marinade ingredients together and pour around mushrooms (don't pour inside caps). Let marinate overnight or at least 5 hours.

1 1/2 c. cooked chicken
1 (6 oz.) pack frozen spinach, thawed and drained of excess liquid
3/4 c. mayonnaise
1/3 c. chopped onions
1 tsp. Tabasco
1 tsp. garlic salt
1 tsp. pepper
2 tsp. chopped parsley

2. In a food processor chop up cooked chicken into fine pieces. Place chicken into a bowl and set aside. In same processor chop spinach and place into bowl with chicken. Add remaining ingredients to bowl and mix together.

3. Remove mushrooms from pan and pat dry with a paper towel any excess marinade. Fill each cap with about a tablespoon of the filling. Place on a serving tray and sprinkle with paprika. (Serves 8-9 people.)