Spinach Stuffed Mushroom Caps

Ingredients

• 24 medium white mushrooms
• 2 tablespoon(s) oil
• 4 slice(s) bacon finely diced
• 1 clove(s) garlic minced
• 10 ounce(s) package frozen chopped spinach thawed and patted dry
• 1/4 cup(s) grated parm cheese
• 1-2 tablespoon(s) bread crumbs
• 1/4 teaspoon(s) black pepper

Preparation

1. Preheat oven to 400 degrees. Lightly grease a baking sheet. Remove stems from mushroom caps. Finely chop stems; set aside. Score caps using a sharp knife. Turn caps upside down and slice halfway through on an angle, turning caps as you work. Brush with veg oil. In a large skillet, cook bacon over medium-high heat until crisp, about 4 min. Transfer bacon to paper towels; drain. Add chopped mushroom stems and garlic to pan drippings; cook, stirring until most of the moisture has evaporated, 304 min. Add spinach; stir until mixture is heated through, 2-3 min longer. Add bacon, parmesan cheese, bread crumbs and pepper. Spoon filling into mushroom caps. Place on prepared baking sheet. Bake mushroos until cooked through, 10-12 min.