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1
To make the filling:
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2
In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
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3
Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
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4
Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
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5
To make the topping:
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6
Combine cream cheese, garlic, green onion and sherry until creamy.
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7
(Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
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8
Preheat oven ot 325u00b0F
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9
Lightly coat a baking sheet with nonstick cooking spray.
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10
Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
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11
Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
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12
Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
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13
Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
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14
Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
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15
Remove from oven and squeeze the lemon juice over.
