Preheat oven to 400 degrees. Slice two mushroom caps into long, thin slices. In a skillet cook bacon until crispy. Remove bacon with a slotted spoon to a mixing bowl. Add mushrooms to skillet and toss and cook for 1 minute. Add spinach and garlic paste, season with salt and pepper, and cook just until spinach wilts, 1 minute. Add spinach mixture, breadcrumbs and cheese to bowl and mix well. Divide stiffing evenly among mushroom caps to fill. Place in a baking dish and pour chicken stock on bottom. Bake 15 minutes until mushrooms are tender and tops are lightly golden.
Yield: 8 Stuffed Mushrooms