18 large, fresh, button mushrooms
8 ounces melted butter
4 slices applewood-smoked bacon
1/4 cup sweet onion, minced
8 ounces fresh spinach, wilted
1 4-ounce can minced pimentos, drained
1 teaspoon sun-dried tomato pesto
2 tablespoons fresh lemon juice
3/4 cup breadcrumbs, toasted
1 cup Wisconsin Manchego cheese, grated
Preheat oven to 375 degrees.
Set aside a well-seasoned cast-iron pan, or lightly spray a cast-iron skillet with nonstick, high-heat, cooking spray.
Brush dirt from mushrooms; clean by wiping mushrooms with damp paper towel or washing under cool, running water. Pull stems out of each mushroom cap. Cut off and discard dirt end of stems; finely dice cleaned stems. Brush mushroom caps with melted butter and set aside.
Cook bacon in saute pan over medium heat until crisp. Put bacon on paper towel to drain. Add mushroom stems and onion to hot drippings in pan. Cook and stir until onion is tender. Add spinach, pimentos, pesto and lemon juice; blend well, and mix in breadcrumbs to form a wet mix.