Oyster and Spinach-stuffed Mushrooms

Ingredients

• 14 ounce artichoke hearts drained finely chopped quartered canned
• 6 tablespoons butter divided
• 2 slices bacon crumbled cooked
• 24 large mushrooms fresh
• 20 ounce pkt spinach frozen chopped
• 0.5 cup onion finely chopped
• 8 ounce dozens oysters raw cut into 24 pieces
• 0.5 cup parmesan cheese divided grated
• 0.5 teaspoon salt 
• 8 ounce cup heavy whipping cream sour

Equipment

• frying pan
• paper towels
• oven

Directions

1. Prepare spinach according to package directions; drain and pat dry with paper towels. Set aside.
2. Remove stems from mushrooms, discarding stems.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat.
4. Add 12 mushrooms; saut 4 minutes or until barely tender. Repeat procedure with remaining mushrooms and 2 tablespoons butter.
5. Remove from skillet, and place cap-side up in a 15- x 10-inch jelly-roll pan.
6. Place 1 oyster piece in each mushroom cap.
7. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat.
8. Add artichoke and onion; saut 3 to 4 minutes or until tender.
9. Remove from heat, and stir in reserved spinach, sour cream, 1/3 cup cheese, and salt. Spoon mixture evenly into mushroom caps; sprinkle with remaining cheese and crumbled bacon.
10. Bake at 350 for 20 minutes or until thoroughly heated.