Bacon and Spinach Stuffed Mushroom Caps

This is a recipe for baked stuffed mushrooms.
I used frozen spinach, parmesan cheese and
cooked bacon along with garlic and bread crumbs.
These are good, not soggy as some spinach
stuffed mushroom cap recipes tend to be.

Ingredients:
24 medium white mushrooms, wiped clean
2 tablespoon olive oil
4 slices of bacon, finely diced
2 clove2 of garlic, peeled and minced
1 package (10 oz.) frozen,
chopped spinach; thawed and squeezed dry
1/4 cup grated Parmesan cheese
1 to 2 tablespoons bread crumbs
1/4 teaspoon black pepper

Directions:
Preheat oven to 400 degrees F.
Lightly grease a baking sheet.
Carefully remove the mushroom stems
from the caps and chop stems finely.
Brush mushrooms lightly with olive oil.
In a large skillet on med-high heat,
cook the bacon until crisp.
Transfer the bacon to paper towels to drain.
Add the chopped mushroom stems
and garlic to the pan drippings and cook,
stirring until most of the moisture evaporates.
Add the spinach, and stir until the mixture
is heated through, 2-3 minutes.
Add the bacon, Parmesan cheese, bread crumbs,
and the pepper to the pan and mix thoroughly.
Spoon the filling into the mushroom caps,
stuffing as much as you can.
Bake the mushrooms until cooked through,
about 10-12 minutes. Serve hot.