24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
4 tablespoons (1/2 stick) unsalted butter
1 cup packed, chopped stemmed spinach
Kosher salt and freshly ground black pepper
1/2 cup cooked and finely chopped bacon
1/2 cup grated mozzarella
1/4 cup chopped fresh chives
1 cup coarse fresh white breadcrumbs
Preheat the oven to 425 degrees F.
For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
For the filling: Heat the butter over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grind of pepper and set aside to cool.
Add the bacon, mozzarella and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.
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