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.
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