Preheat the oven to 375 degrees.

Remove the stems from the mushrooms.  Wash the mushroom caps and dry.

Place the mushroom caps in a small bowl and toss with 1 tablespoon of olive oil.  Set aside.

Heat the remaining olive oil in a large skillet over medium heat.
Add the mushrooms crumbles and stir to break apart. Cook for 8-10 minutes or until it is browned.

Add the spinach, scallions, and garlic and cook for 2 more minutes.

Add the breadcrumbs and half the baby Swiss and stir until the
cheese just melts.  Drizzle with half the balsamic vinegar then sprinkle with salt and pepper. Remove from heat.

Place the mushroom caps cap side down in a 9 x 13 baking dish sprayed with cooking spray.

Fill each mushroom cap with 1 tablespoon of the stuffing mixture. Sprinkle with the remaining cheese.

Bake for 20-25 minutes or until the mushrooms are cooked and the filling has browned.

Remove from oven and drizzle with remaining balsamic vinegar.