Mushroom Oysters Rockefeller

---

From an old bbs food forum. i used the smallest jarred oysters i could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. with the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.

---

Steps

---

To make the filling:.

---

In a large skillet over medium-high heat , cook the bacon until crisp.

---

Remove to paper towel to drain.

---

Save bacon drippings in skillet.

---

Finely crumble bacon.

---

Stir flour into drippings over medium heat , until asorbed.

---

Add the spinach and half and half.

---

Cook , stirring well , until very thick.

---

Stir in the crumbled bacon , tabasco and salt to taste.

---

Take from the heat , fold in the parmesan cheese and let cool thoroughly.

---

To make the topping:.

---

Combine cream cheese , garlic , green onion and sherry until creamy.

---

(filling and topping can be prepared up to 2 days in advance.

---

Store in a tightly covered container in the refrigerator.

---

Preheat oven ot 325f.

---

Lightly coat a baking sheet with nonstick cooking spray.

---

Pull the stems off the mushrooms , leaving a cavity in the cap.

---

Discard the stems or save for another use.

---

Season the mushroom caps with salt and pepper.

---

Divide the spinach filling evenly among the mushroom.

---

Lightly press one oyster into each.

---

Ingredients

---

mushrooms, oysters, bacon, flour, fresh spinach, half-and-half, tabasco sauce, parmesan cheese, cream cheese, garlic cloves, green onion, dry sherry, salt and pepper, red bell pepper, lemon