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1
Preheat oven to 375.
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2
Cook bacon in skillet on medium high until crisp, about 8 min.
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3
Transfer to paper towels, pat dry and crumble.
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4
Discard all but 1/4 cup bacon fat.
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5
Heat 2 tsps reserved bacon fat in heavy medium skillet over medium heat.
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6
Add chopped onion and saute until tender, about 4 min.
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7
Transfer to medium bowl.
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8
Add bacon, spinach, feta, cream cheese, and crushed red pepper to the bowl.
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9
Mix to ensure that red pepper is evenly distributed, adding salt and black pepper to taste.
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10
Take two large, rimmed baking sheets and line with foil.
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11
Toss mushrooms and rest of bacon fat (substitute extra virgin olive oil for healthier mushrooms) in large bowl to coat.
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12
Sprinkle with salt and pepper.
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13
Place mushrooms, rounded side down, with small space between each.
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14
Bake mushrooms about 25 minutes.
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15
Turn mushrooms over and bake until brown and liquid is evaporated, about 20 minutes longer.
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16
Turn mushrooms over again and spoon 1 heaping tsp of filling into each mushroom cavity.
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17
(Everything up to this point can be prepared up to 1 day ahead of time, and mushrooms can be covered and refrigerated).
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18
Bake mushrooms an additional 10 minutes with stuffing...until heated through.
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19
Transfer to a platter and serve warm.
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20
Makes about 72 mushrooms...enough as Hors d'oeuvre for about 12-16.
