Ingredients
6 slices Maple Leaf® Original Bacon, small dice
⅓ cup parsley, minced
18 mushrooms, cleaned and stems removed and reserved
½ cup seasoned breadcrumbs
½ cup Italian cheese blend, fine shred
½ cup Parmesan cheese, find shred
2 tbsp red pepper, minced
1 tbsp garlic, grated
½ cup herb and garlic cream cheese, softened
Freshly ground pepper
Olive oil
Preparation
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
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