Thick mushrooms are quickly and simply appetizer. Mushrooms have many high-quality protein, and a small percentage of carbohydrates and fats.
Put the spinach in a pan, cover and cook for 4-5 minutes, until just wilted. Place it in a colander and squeeze out as much liquid as possible, then chop finely. Snap the stalks from the mushrooms and chop the stalks finely. Melt butter in a pan, add the onion, bacon and mushroom stalks to the pan and cook for about 5 minutes. Stir in the spinach, cook for a few seconds, then remove the pan from the heat. Stir in cream, season with salt and pepper.
Brush the mushroom caps with melted butter and place, gills uppermost, in a single layer in the greased (with butter) ovenproof dish. Divide the spinach mixture among the mushrooms. Mix together the cheese and breadcrumbs and sprinkle over the mushrooms.
Bake the stuffed mushrooms at 190°C for 20 minutes or until the mushrooms are tender.
Sprinkle with chopped parsley.
Thick mushrooms serve warm.