Bring 1/2 cup plus 1 tablespoon water to a boil. Add quinoa; cover, reduce heat, and simmer 20 minutes or until quinoa is tender and liquid is absorbed. Fluff quinoa with a fork.
Preheat oven to 350°F.
Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots and garlic; cook 5 minutes or until tender, stirring occasionally. Gradually add spinach, tossing constantly until spinach wilts. Remove from heat. Stir in quinoa, cheese, dill, salt, andpepper. Spoon mixture evenly into mushroom caps (about 1 1/2 teaspoons each). Arrange mushrooms on a foil-lined jelly-roll pan. Bake at 350°F for 25 minutes or until mushrooms are tender.
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