¼cup (22.5 g)fine oatmealgluten free, if necessary
2ounces (57 grams)smoked cheesefinely shredded
dashfine sea salt
dashfreshly ground black pepper
Fry bacon over medium heat until crisp. Remove from pan, and blot with paper towels. When cool, chop or break it into 1-inch (2.54 cm) pieces.
Meanwhile, remove stems from mushroom caps. Gently toss caps in tablespoon of avocado oil.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a food processor, chop cooked bacon finely. Add garlic and onion; chop again. Add mushroom stems and spinach; chop finely. Add oatmeal, cheese, salt and pepper and pulse just until blended. If you don't have a food processor, chop the ingredients finely by hand and stir them together.
Stuff filling into mushroom caps, piling extra on top. Press it into place a little with your fingers and set each one on the prepared baking sheet.
Bake for 20 minutes or until cooked through and cheese is melted.
Serve warm or at room temperature.
MEAL PREP: You can prepare and stuff the mushrooms a few hours ahead and store them in the refrigerator. Bake them just before serving.TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.