Spinach and Bacon Stuffed Mushrooms Recipe

Preheat the oven to 400 degrees F. Lightly spray a foil-lined baking pan or baking dish with cooking spray.

Remove stems from mushrooms and mince fine.

Heat a medium-sized skillet. Rinse spinach and add to the skillet; cook for about 2 minutes until it wilts.

Remove from the pan, squeeze excess liquid and chop fine. Set aside.

Dry skillet, add bacon to the skillet, and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.

Clean skillet and add olive oil to the pan. Add garlic and saute for about 2 minutes until golden.

Add minced mushroom stems and saute for about 2 minutes until soft.

Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and Parmesan cheese.

Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off.

Place on an oven-safe dish and lightly spray the tops with oil.

Bake for 20 minutes or until golden. Eat warm.