Tortellini with Spinach, Mushrooms and Goat Cheese

Ingredients:
1 bag frozen tortellini (You could use fresh too if you are near a good market- either works. But this is a nice meal to make since you can have the frozen tortellini on hand anytime!)
5 cups of baby spinach spinach (sounds like a lot but trust me, it cooks down to nothing)
1 small, 8 oz. log of goat cheese
2 containers of baby bella mushrooms, sliced
3 cloves of garlic, minced
1 small onion, minced
2 Tablespoons butter
3 Tablespoons olive oil salt and pepper
balsamic vinegar

Directions:
1. Heat olive oil in a large sauté pan over medium high heat. Add garlic and onion and sauté until translucent. Add butter until melted. Add mushrooms until tender and slightly browned. Add the spinach in handfuls, adding more to the pan as it begins to wilt and shrink.
2. While the spinach is wilting in the sauté pan, bring a pot of water to a boil. Add tortellini and cook according to package directions (mine only took 3 minutes hence making the pasta at the end instead of the beginning like most recipes).
3. Drain tortellini and add to the sauté pan with the spinach and mushrooms. Crumble up the whole log of goat cheese on top and toss lightly. Season with salt and pepper and Balsamic vinegar