Oyster And Spinach-Stuffed Mushrooms

• 2 (10-ounce) packages frozen chopped spinach
• 24 large, fresh mushrooms
• 6 tablespoons butter, divided
• 1 (8-ounce) container small raw oysters, cut into 24 pieces
• 1 (14-ounce) can quartered artichoke hearts, drained and finely chopped
• 1/2 cup finely chopped onion
• 1 (8-ounce) container sour cream
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 2 slices bacon, cooked and crumbled

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. Add 12 mushrooms; saute 4 minutes or until barely tender. Repeat procedure with remaining mushrooms and 2 tablespoons butter. Remove from skillet, and place cap-side up in a 15- x 10-inch jelly-roll pan. Place 1 oyster piece in each mushroom cap.
4. Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add artichoke and onion; saute 3 to 4 minutes or until tender. 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.
5. Bake at 350u0b0 for 20 minutes or until thoroughly heated.

spinach, fresh mushrooms, butter, oysters, quartered artichoke hearts, onion, sour cream, parmesan cheese, salt, bacon

Taken from www.myrecipes.com/recipe/oyster-spinach-stuffed-mushrooms (may not work)