Spinach & Bacon Stuffed Mushrooms

Step 1: Preheat oven to 400 degrees F.

Step 2: Brush a baking sheet with soft or melted butter.

Step 3: Place frozen spinach in a medium saucepan with 1/4 cup water; bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain, cool slightly then hand-squeeze to remove all moisture. Chop the cooled spinach.

Step 4: Remove the stems from the caps. Arrange mushroom caps on the buttered baking. Finely chop stems.

Step 5: Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, chopped spinach, chopped mushroom stems and heavy cream; bring to a light boil, remove from heat and mix in 1/4 cup Parmesan cheese Season with salt and pepper.

Step 6: Stuff mushroom caps generously with the mixture. Drizzle each cap with melted butter (about 2 teaspoons each) - at this point you can refrigerate until ready to bake.

Step 7: Sprinkle with more Parmesan cheese.

Step 8: Bake in the preheated oven for about 25-30 minutes or until lightly browned.