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1
Preheat oven to 375F.
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2
Cook bacon in heavy large skillet until crisp, about 8 minutes.
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3
Transfer bacon to paper towels to drain.
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4
Coarsely crumble bacon.
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5
Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
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6
Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat.
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7
Add chopped onion and saute until tender, about 5 minutes.
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8
Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper.
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9
Season filling to taste with salt and pepper.
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10
Line 2 large rimmed baking sheets with foil.
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11
Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat.
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12
Sprinkle mushrooms with salt and pepper.
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13
Place mushrooms, rounded side down, in single layer on prepared baking sheets.
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14
Bake mushrooms until centers fill with liquid, about 25 minutes.
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15
Turn mushrooms over.
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16
Bake mushrooms until brown and liquid evaporates, about 20 minutes longer.
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17
Turn mushrooms over again.
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18
Spoon 1 heaping teaspoon filling into each mushroom cavity.
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19
(Filled mushrooms can be prepared 1 day ahead.
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20
Cover and refrigerate.)
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21
Preheat oven to 375F.
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22
Bake mushrooms until heated through, about 10 minutes.
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23
Transfer mushrooms to platter and serve warm.
