tweakeats Recipes

Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup 2 tablespoons plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).

Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion shallot and mushroom stems and sauté until tender, liquid from mushroom stems has been released and evaporated, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, blue cheese, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.

Line 2 a large rimmed baking sheets sheet with foil. Toss mushrooms and reserved 1/4 cup 2 tablespoons bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 375°F. Mix bread crumbs, olive oil in a small bowl, season with salt and pepper, and sprinkle evenly over the mushrooms. Bake mushrooms until heated through, about 10 minutes. Finish off under the broiler until the breadcrumb mixture is golden brown (about 1 minute). Transfer mushrooms to platter and serve warm.