When making this dish, use small portabello or baby bella mushrooms. They hold up better and are a bit larger for a better bite.
Stay away from tiny button mushrooms because they will be difficult to stuff.
- 8 oz Bacon
- 1 lb Mushrooms
- 1 clove Garlic, crushed
- 8 oz Cream cheese, softened
- ¼ cup Mozzarella, shredded
- 3 tbs Parsley, freshly chopped
- ½ cup Parmesan cheese, finely grated
- ½ tsp Salt and pepper, each
1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2 In a medium frying pan, cook bacon until crispy. Set aside to cool and crumble.
3 Remove the mushroom stems and chop finely. Sauté stems and garlic in the bacon fat until done, about 4 to 5 minutes.
4 In a large bowl, combine bacon, cooked mushroom stems, cream cheese, mozzarella, parmesan, parsley, salt and pepper.
5 Line mushrooms on baking sheet and fill each mushroom generously. You may need to scoop out a little inside each mushroom depending on the size.
6 Bake 25 to 30 minutes or until golden brown.
Serves 2-4 | Prep Time 40 mins