-
1
1.
-
2
Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside.
-
3
Place the caps, stem-side down on a baking sheet and brush the outsides with the oil.
-
4
Bake until soft, but still holding their shape, 15 minutes.
-
5
2.
-
6
Meanwhile, crisp the bacon in a medium skillet over medium heat.
-
7
Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings.
-
8
Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme.
-
9
Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes.
-
10
Add spinach and continue to cook until the spinach wilts,1 minute.
-
11
3.
-
12
Transfer mixture to a bowl and add the bread cubes and lemon zest.
-
13
Chop the cooked bacon, and combine with the mushroom mixture.
-
14
Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing.
-
15
Bake until the mushrooms are hot and lightly browned, about 5 minutes.
-
16
Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes.
-
17
Serve.
-
18
Calories: 178
-
19
Total Fat: 12 grams
-
20
Saturated Fat: 5 grams
-
21
Total Carbohydrate: 9 grams
-
22
Protein: 11 grams
-
23
Sodium: 695 milligrams
-
24
Cholesterol: 32 milligrams
-
25
Fiber: 1 gram
