Mushroom Oysters Rockefeller

To make the filling:

Step 1: In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon; set aside.

Step 2: Stir flour into drippings over medium heat, until absorbed. Add the spinach and half and half. Cook, stirring well, until very thick.

Step 3: Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.

To make the topping:

Step 4: Combine cream cheese, garlic, green onion and sherry until creamy. (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.)

Step 5: Preheat oven to 325°F. Lightly coat a baking sheet with nonstick cooking spray.

Step 6: Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.

Step 7: Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.

Step 8: Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.

Step 9: Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.

Step 10: Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.

Step 11: Remove from oven and squeeze the lemon juice over.