16 Large Mushroom Caps
200g Fresh Baby Spinach, Chopped
1/2 Cup Finely Chopped Onion
2 Cloves Garlic, Peeled And Minced
1/4 Cup Finely Diced Bacon
3 Tablespoons Sunflower Oil Plus More To Drizzle On The Caps Before Baking
3/4 Cup Grated Romano Cheese
1/2 Cup Fresh Bread Crumbs
Salt & Pepper
Preheat the oven to 350 degrees F. Wipe the mushrooms with a clean damp towel, and remove the stems. Cut off the root end of the stem, and then coarsely chop the rest. Heat the 3 tablespoons of sunflower oil in a heavy saucepan, and cook the onions, bacon and chopped mushroom stems until the vegetables tender and just beginning to brown, about 5 to 7 minutes. Add the chopped spinach, and cook until wilted. Add the bread crumbs, 1/2 cup of cheese and salt and pepper. Mix well.
Place the mushroom caps flat on a baking sheet and carefully spoon the filling into each. Drizzle the tops with a little additional sunflower oil, and sprinkle with the remaining cheese. Bake for about 30 minutes, or until the mushrooms feel soft when pierced with a fork. Serve warm.
You can bake these ahead of time, and reheat them just before serving.