24 large Bella mushrooms
1 (16 oz.) bag baby spinach, chopped and stems removed
1/2 (8 oz.) pkg. cream cheese, softened
1 red onion, diced
4 slices bacon, cooked and chopped
2 garlic cloves, minced
3 oz. bleu cheese crumbles
grated Parmesan cheese, for sprinkling

Preheat oven to 350°F.

Clean and rinse mushrooms, pat dry and remove stems from mushrooms by holding cap in hand and twisting stem until it pops loose. Place wire rack in baking dish to allow juices to collect at the bottom of the dish. Line rack with mushrooms and take a toothpick and poke three to four holes in the center of the bottom of the caps to let juice flow.

In a skillet fry your slices of bacon until crisp and let cool on napkin. Reduce skillet to medium heat and remove all but two tablespoon of bacon drippings. Add diced onions, sauté until soft. Add minced garlic and spinach. Gently stir spinach with onions until its wilted. Add spinach mixture, bacon and bleu cheese to the bowl of cream cheese that has been softened. Mix together well and fill each cap with a spoonful.

Sprinkle with Parmesan cheese and place in 350°F oven for 15 to 20 minutes or until slightly browned on top.

Remove from oven, allow to cool then enjoy!!

Submitted by: Kristina S.