Set oven temperature to 400°F. Apply a thin layer of cooking spray to a baking dish or pan that is coated with foil.

Take off the mushroom stems and finely chop.

Heat a skillet of moderate size. After rinsing, add the spinach to the skillet and simmer for two minutes, or until it wilts.

Take out of the pan, press off any extra liquid, and finely chop. Put aside.

Add the bacon to a dry skillet, cover, and cook over low heat until the bacon is cooked through. On a paper towel, set aside. Roughly chop.

After cleaning the skillet, fill it with olive oil. Add the garlic and cook for about two minutes, or until golden.

Add the chopped stems of the mushrooms and sauté for 2 minutes or until tender.

Take the mushroom stems from the fire and mix them with the bacon, bread crumbs, parmesan cheese, and sautéed spinach.

Sprinkle salt on top of the mushroom caps. Stuff spinach mixture into mushrooms, ensuring the tips are rounded.

Transfer to an ovenproof dish and mist the tops with a small amount of oil.

Bake until golden, about 20 minutes. Consume warm.