Stuffed Mushrooms with Spinach

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Very generously butter a 9×13-inch baking dish.

Step 2
Cook bacon in a large, deep skillet over medium-high heat until evenly brown, about 10 minutes. Drain, crumble, and set aside.

Step 3
While the bacon is cooking, place frozen spinach in a medium saucepan. Add 1/4 cup water and bring to a boil. Reduce the heat to medium, cover, and cook for 10 minutes. Uncover and stir, then remove from the heat and drain.

Step 4
Remove stems from mushrooms. Arrange caps in the prepared baking dish. Finely chop stems.

Step 5
Melt 3 tablespoons butter in a medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in spinach, bacon, and mushroom stems, then pour in 1/3 cup plus 1 tablespoon cream; bring to a boil. Remove from the heat and stir in Parmesan, salt, and pepper.

Step 6
Stuff mushroom caps generously with spinach mixture. Drizzle 2 tablespoons melted butter over top.

Step 7
Bake in the preheated oven until lightly browned, about 30 minutes.