Ingredients

• 5 slices bacon
• 1 , 10 ounce
• 12 large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 2 cloves garlic , peeled and minced
• 0.33 cups heavy cream
• 1 tablespoon heavy cream
• 0.25 cups grated Parmesan cheese
• salt and pepper to taste
• 2 tablespoons butter , melted

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9x13-inch baking dish.
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.
3. 3 While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.
4. 4 Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.
5. 5 Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.
6. 6 Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.
7. 7 Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition per serving