Have a party coming up? These Bacon & Spinach Stuffed Mushrooms make for a great finger food at a party.  Plus you can make them ahead of time and bake right before serving or bake early in the day and serve room temperature. Either way they are pretty easy to make and taste delicious.

Ingredients:
6 cups fresh baby spinach leaves
6 mushrooms (white or portobello)
4 tablespoons extra virgin olive oil
2 ounces bacon, chopped
2 garlic cloves, crushed
1 tablespoon Italian style bread crumbs
2 tablespoons fresh chopped basil
salt and fresh ground black pepper

Instructions: Preheat oven to 400° F.  Rinse spinach and place in a pan with only the water clinging to the leaves.  Cook for 2-3 minutes, until wilted.  Drain, squeezing out ans much liquid as possible, and chop finely.  Cut the stalks form the mushroom and chop finely, reserving the whole caps.

Heat olive oil in skillet. Add the mushrooms caps, rounded side down and cook for 1 minute.  Remove from the skillet and arrange, rounded-side down, in a large oven proof dish.

Add the chopped mushroom stalks, bacon, and garlic to the skillet and cook for 5 minutes.  Stir in the spinach, bread crumbs, basil, salt and pepper to taste.  Mix well and divide the stuffing between the mushroom caps.

Drizzle the remaining oil over the top and bake in the oven for 10-15 minutes, until crisp and golden.