Ingredients
| 4 | slices HORMEL® BLACK LABEL® Bacon |
| 1 | tablespoon olive oil |
| 3 | ounces fresh spinach leaves, chopped |
| 4 | pounds cream cheese |
| 1 | fluid ounce 4-cheese Italian cheese blend |
| 2 | garlic cloves, minced |
| ½ | teaspoon seasoned pepper |
| 16 | large baby portabello mushrooms |
| ½ | cup Italian breadcrumbs |
| 1 | tablespoon melted butter |
Directions
Heat oven to 350°F.
Cook bacon according to package directions. Cool and crumble. Set aside.
In medium skillet, heat oil over medium heat. Sauté spinach 1 to 2 minutes or until wilted. Transfer to medium bowl. Stir in cream cheese, Italian cheese, garlic, seasoned pepper and bacon.
Remove stems from mushrooms and wash thoroughly. Spoon spinach mixture into mushroom caps. Place in lightly greased baking dish.
In small bowl combine breadcrumbs and butter. Top mushrooms with breadcrumb mixture.
Bake 20 minutes or until hot and bubbly.