COOK IT.
Trim the mushroom stems so they’re flush with the body.
Place the bacon, mushroom stems, green onions, butter, thyme and the seasoning in a blender or food processor. Blend to form a smooth stuffing.
Gently fill the mushrooms with this mixture, pressing it in well.
Place a heavy skillet/round pan into a preheated KILN and set to high for 5 minutes. Ensure the rotating stone is activated if using the KILN R Series. Remove the pan, add the oil and place the mushrooms stuffing side down into the hot pan. Place back into the KILN and set to low heat. Allow to cook for 5 minutes, remove and flip the mushrooms over. Place back into the KILN and cook for 3 minutes more. If using the KILN R Series, ensure the rotating stone is active during the cooking process and if using the KILN S Series ensure regular turning.
Set aside and keep warm.
Place the basil leaves into a food processor along with the garlic, toasted pine nuts, Parmesan, sour cream and seasoning. Trickle in the olive oil while running the machine and process quickly until smooth.
Transfer to a jar and refrigerate until needed.
Place a tablespoon of the creamy pesto onto a serving plate, add the spinach leaves and shaved parmesan.
Top with a stuffed mushroom and scatter the thyme leaves around the plate.