Ingredient List
For the mushrooms:
  • 8 ounces large mushrooms, stems removed and reserved
  • 2 teaspoons olive oil, divided
  • 1 teaspoon minced garlic
  • 2 ounces cream cheese, softened
  • 3 tablespoons dry Italian breadcrumbs, divided
  • 2 tablespoons grated Parmesan cheese, divided
  • 3 tablespoons bacon crumbles
  • 1 teaspoon dried parsley
For the Mushrooms
  • Preheat oven to 350°F. Spray 9×9-inch baking dish with nonstick cooking spray. Arrange mushroom caps, rounded sides-down in dish.

  • Finely chop reserved mushroom stems. 

  • In a medium skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushroom stems and garlic; cook 2 minutes.

  • Remove from heat and add cream cheese, 2 tablespoons breadcrumbs, 1 tablespoon Parmesan cheese, crumbled bacon, and parsley. Mix well.

  • Spoon mixture evenly into mushroom caps.

  • In a small bowl, combine remaining breadcrumbs, Parmesan cheese and oil. Sprinkle over mushrooms.

  • Bake 20 minutes, or until mushrooms are tender and stuffing is lightly browned.

Helpful Hints
    1. Instead of cooking your own bacon, try using packaged real bacon crumbles (usually found in the salad dressing aisle).
    2. Using a frosting bag with the tip cut off to create a large opening works well for filling mushroom caps with cream cheese mixture.
  • Try these other Appetizers and Snacks.

Step 1 of