Instructions: To make the filling: In a large saucepan over medium-high heat, saute the bacon until crisp. Stir in the flour, followed by the spinach and half-and-half. Cook, stirring well, until very thick. Stir in the Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.

To make the topping: Place the cream cheese in a glass bowl and microwave for 30 seconds, or soften at room temperature. Stir in the garlic, green onion and Pernod until creamy. (Filling and topping can be prepared up to 2 days in advance; store tightly covered in the refrigerator.)

Preheat the oven to 325 degrees. Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.

Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushrooms. Lightly press one oyster into each spinach-filled mushroom.

Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster. Place the mushrooms on a baking pan, lightly oiled or sprayed with pan spray. Sprinkle each mushroom with a little minced red bell pepper, if using.

Bake in the preheated oven until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8 to 12 minutes. Right after taking the mushrooms from the oven, squeeze the lemon juice over.

This recipe yields 14 servings.

Comments: The oyster lovers ultimate stuffed mushroom! Extra-large button mushrooms are the baking vehicle for the recipe, which uses fresh jarred oysters. Timid shuckers will love this variation.

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