Paula Deen'S Bacon & Spinach Stuffed Mushrooms - cooking recipe

Ingredients

20 large mushrooms
1 (10 ounce) package frozen chopped spinach
6 slices bacon, cooked and crumbled
8 ounces cream cheese
1/2 cup scallion, chopped
salt and pepper
1/2 cup parmesan cheese, grated

Preparation

Preheat oven to 400 degrees Fahrenheit.
Put a little water on a paper towel and wipe the mushroom caps clean.
Put the spinach in a sieve and set it over the sink and squeeze out as much liquid as you can. You don't want that extra spinach juice making your mushroom caps soggy.
In a large bowl, mix together the spinach, bacon, cream cheese, scallions, salt and black pepper.
Fill the mushroom caps with the mixture and set them on a baking sheet. Sprinkle the parmesan cheese on top.
Bake until the topping is golden brown, about 15 minutes.
Let the mushrooms cool a bit on the baking sheet. While they are still warm, arrange on a platter and serve.