Preparation
Total Time
Serves
- 6slices Maple Leaf® Original Bacon, small dice
- ⅓cup parsley, minced
- 18mushrooms, cleaned and stems removed and reserved
- ½cup seasoned breadcrumbs
- ½cup Italian cheese blend, fine shred
- ½cup Parmesan cheese, find shred
- 2tbsp red pepper, minced
- 1tbsp garlic, grated
- ½cup herb and garlic cream cheese, softened
- Freshly ground pepper
- Olive oil
- Preheat oven to 375°F.
- Prepare a baking sheet lined with parchment paper. Line mushrooms onto baking sheet and drizzle with olive oil.
- Finely chop mushrooms stems and set aside.
- Heat a large nonstick skillet over medium-high heat and cook bacon for 3 to 4 minutes. When bacon is just crisping and turning golden brown add chopped mushroom stems and red peppers. Cook for about 2 to 3 minutes until vegetables are just softening. Add garlic and parsley and cook for about 1 minute longer stirring frequently. Remove from heat and set aside.
- In a large bowl add cheeses, breadcrumbs, cream cheese and reserved bacon mixture.
- Mix and combine well with a wooden spoon. Divide mixture and with clean hands mold mixture into small balls and stuff mushroom cavities.
- Place stuffed mushrooms onto prepared baking sheet.
- Tent mushrooms loosely with tin foil and bake for 20 minutes. Remove tin foil and cook for about 6 to 7 minutes longer. Broil on low for last 2 minutes of cooking until mushrooms are golden
Make ahead! Prepare mixture up to 1 day in advance and stuff mushrooms when ready to use!
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