In the interest of honesty, I've got to tell you, mushrooms are not among my favorite forms of fungi. Sometimes I pick them out.
But the way I see it, anything filled with bacon, spinach, and feta cheese has to be good, right? Even a mushroom!
Make these a day ahead and when guests arrive all you have to do is pop them into the oven. Then it's just 10 minutes till "Wow Time"!
What's In It:
2 3/4 lb. small to medium button mushrooms, stemmed
1/2 lb. bacon, cooked, drained, and coarsely crumbled (Reserve drippings)
4 oz. room temperature cream cheese
3/4 c. crumbled feta cheese
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry (I use papertowels...lots of them)
1 c. chopped onion (Red is pretty and it tastes good, too)
1/4 tsp. red pepper flakes
Salt and pepper to taste
How To Make It:
Preheat oven to 375 degrees.
Over medium heat, add 2 tsp. of reserved bacon drippings(or olive oil) to medium skillet.
Saute' onion until translucent. Set aside to cool.
When cooled mix with bacon, spinach, red pepper flakes and cheeses.
Salt and pepper to taste.
Line 2 jellyroll pans with aluminum foil.
Toss mushrooms in 1/4 c. reserved bacon drippings (May use olive oil if you prefer), followed by salt & pepper.
Place mushrooms, cap down, on prepared pans.
Bake for 25 minutes and turn, baking for 20 minutes more.
Fill cooked mushrooms with 1 heaping tsp. filling. (May be done a day ahead. Refrigerate until time to cook)
Bake mushrooms 10 to 15 minutes or until filling is hot.
Serve warm.
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