Delicious stuffed mushrooms (crab free)
2 tablespoons butter, melted
2 tablespoons finely chopped onion
5 slices bacon
2 cloves garlic, peeled and minced
10 oz. fresh spinach
1/3 c. heavy cream
12-16 large stuffing mushrooms
salt and pepper to taste
1/4 c. grated parmesan cheese
3 tablespoons butter
Preheat oven to 400 and grease a cookie or baking sheet (or just use a silpat)
Cook bacon, drain, and crumble. Set aside.
Remove stems from mushrooms. Arrange caps in baking dish and finely chop stems.
Melt 3 tablespoons butter in medium saucepan over medium heat and add onion. Cook 2-3 minutes before adding garlic and spinach. Cook spinach down and make sure garlic and onion are tender.
Mix in bacon, chopped stems, and cream. Bring to a boil and then remove from heat. Mix in cheese, salt, and pepper.
Stuff mushroom caps generously with mixture. Drizzle 2 tablespoons melted butter over. Bake for 25-30 minutes.