Original Recipes:

• America's Test Kitchen Paleo Spinach and Bacon Stuffed Mushrooms
• Cook's Country Stuffed Mushrooms
• Cook's Country Stuffed Mushrooms with parmesan and thyme

Ingredients:

• 8 white mushrooms (~2 inches in diameter), stems removed, finely chopped, and reserved
• 3 slices bacon chopped fine
• 1/2 onion chopped fine
• 4 cloves garlic minced
• 1 sprig fresh rosemary chopped fine
• a few sage leaves chopped fine
• a bunch of chard (maybe half a pound, could be frozen greens thawed) leaves chopped into small (1/2 inch pieces) stems finely diced
• 1/4 cup panko bread crumbs

Steps:

1. Cook bacon in skillet over medium high heat until crispy, set aside.
2. Toss the bread crumbs in the bacon fat, and set aside seperately from the bacon.
3. cook the mushroom stems in a quarter cup of water until they release their juices.
4. Sweat onions and chard stems with more oil, and a quarter tsp of salt over medium low heat until transluscent (5-10 minutes)
5. Add the garlic, and cook for one minute more
6. Add the thawed / chopped greens, sautee until warmed through and wilted.
7. Add the herbs, remove from heat and mix with the bread crumbs and bacon.
8. Adjust oven rack to lower-middle position and heat oven to 450 degrees.
9. Toss mushroom caps with 2 tablespoons oil and season with salt and pepper. Lay mushrooms gill side down on plate lined with 2 layers of coffee filters.
10. Microwave mushrooms on high until they release their moisture and shrink in size, 8-10 minutes.
11. Flip mushrooms gill side up and transfer to aluminum foil-lined rimmed baking sheet.
12. Stuff mushrooms with stuffing mixture
13. top with panko
14. Bake for 10 - 15 minutes.