Chevre Champignons

This is a great crowd pleaser. If served at a party as finger food use small mushrooms so that they will end up being finger size. If used as a dinner side use whatever size you fancy.

Ingredients;

1/2 lb bacon, chopped 

1 cup chopped onion

1/2 tsp salt

1/2 tsp pepper

8 ounces chevre

2 tbs heavy cream

1/2 tsp ground nutmeg

1/2 package fresh baby spinach ca 2.5 oz, chopped

36 white mushrooms if bite sized

Preheat oven to 350F

Chop the bacon and cook in a nonstick skillet over medium heat until cooked through, it should have a nice brown color without being burned. Remove bacon from skillet and put on a paper towel until ready to use. Add the onion to the pan with the bacon grease and season with some of the salt and pepper. Cook until onion is tender ca 5 minutes then remove from skillet and put on a paper towel to soak up excess fat. Add the spinach to the remaining fat (should not be much, just enough to cover the skillet) and cook until it collapses. Add the onion, bacon, the rest of the spices, the heavy cream and chèvre (crumbled) to the skillet and stir over medium heat until everything is well mixed and the chèvre is melted. 

Cook the mushrooms over medium heat, stems removed (I chop the stems, cook and add to the chèvre mixture but that is not necessary, I just don't like to waste good food) on both sides until golden brown and tender.
Put in an ovenproof shallow dish top side down and fill the mushrooms with the chèvre mixture.

Bake in the oven until the mixture starts to bubble and has a nice brownish color, 10 to 15 minutes or more.

Enjoy while warm!