Melissa's Stuffed Mushrooms

These stuffed mushrooms are healthier than the traditional sausage stuffed mushrooms, especially if you go light on the bacon and heavy on the spinach. They have a great taste too. I made 100 for a cocktail party and they were the first food to disappear. I would suggest making double what you think you will need. 

2 pounds of mushrooms, the smaller the better
8 T butter plus a little for greasing the baking dish
8 green onions, with much of the green, trimmed
1 C of chopped cooked bacon or ham (I use bacon)
1 small clove garlic, finely mined
4 cups coarsely chopped baby spinach (I used the whole bag)
2 cups fresh bread crumbs
1/2 t salt
1/2 t pepper
1/2 to 1 C shredded Mozzarella cheese

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop (I used less than half) stems and set aside. Melt 4 T. butter; brush over mushrooms. Spray a shallow baking dish with butter-flavored spray or grease w butter.Heat remaining 4 T butter in skillet. Chop green onions; combine with reserved chopped mushroom stems, bacon and garlic. Add to skillet along with the spinach; sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture; stir well. Add a little cream to moisten more if necessary. Fill each mushroom cap with a little of the stuffing, mounding up. Sprinkle with Mozzarella cheese. Bake at 350 degrees for 20 minutes, until cheese is melted and mushroom caps are tender.
This recipe makes almost 55 mushrooms, depending on size. 

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