Stuffed Mushrooms with Spinach

Ingredients:

2 tablespoons butter
5 slices bacon
30g package frozen spinach, chopped
12 large mushrooms
3 tablespoons butter
2 tablespoons onion, finely chopped
2 cloves garlic, peeled and minced
45g heavy cream
30g Parmesan cheese, grated
Salt and pepper to taste
2 tablespoons butter, melted

Method:

1. Preheat oven to 200 degrees Celsius.

2. Butter a 23cm x 33cm baking dish with two tablespoons of butter.

3. Place the bacon in a large, deep skillet. Cook over medium high heat until they become evenly brown. Drain, crumble and set aside.

4. Place the frozen spinach in a medium saucepan with water. Bring the water to a boil, then reduce heat to medium, cover the spinach and cook for 10 minutes. Uncover and stir. Remove from heat and drain.

5. Remove stems from mushrooms. Arrange the remaining caps in the baking dish. Use a knife to finely chop the stems.

6. Melt three tablespoons of butter in a medium saucepan over medium heat, and add in the onion and garlic. Cook for five minutes, then mix in the bacon, spinach, chopped mushroom stems and heavy cream. Bring the cream to a boil. Remove from the heat and mix in the Parmesan cheese, salt and pepper.

7. Stuff the mushroom caps generously with the mixture. Drizzle them with two tablespoons of melted butter. Bake in the oven for 30 minutes until they are lightly browned.