Instructions

1. Preheat the oven to 375 degrees.
2. Add the oil to a large skillet over medium heat.
3. When the oil is hot, add the onion and cook for 3-4 minutes until softened, then add the garlic to cook for a minute more.
4. Next add the chicken and cook, breaking up with a spoon until browned through.
5. Pour in 1/4 cup of the marsala wine, the salt and pepper. Cook down until the liquid is almost all absorbed, about 1 minute.
6. Place the chopped spinach into the skillet a few handfuls at a time and stir into the chicken until wilted down, then add in the rest of the spinach to wilt.
7. Stir in the parmesan cheese and 1/4 cup of the chihuahua (or mozzarella) cheese, stirring to combine.
8. Pour in the remaining 2 tablespoons of marsala at the end and stir to combine.
9. Set the filling aside while you prepare the mushrooms.
10. Scrape the brown gills from the mushrooms and trim the stems.
11. Season the mushrooms with salt and pepper and a drizzle of olive oil, then fill each mushroom cap with the filling, dividing equally between all four mushrooms.
12. Bake for 15 minutes, then remove from the oven and top with the other 1/4 cup of cheese on each mushroom and bake for another 5 more minutes until the cheese is melted.