Prep Time: 10 minutes
Cook Time: 20-25 minutes
2 slices thick cut bacon or 1/2 lb. sausage, cooked and crumbled
6 large mushrooms, stems removed and finely chopped (reserve caps for stuffing)
1 T. freshly minced garlic
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
Salt and pepper to taste
3 T. shredded cheddar cheese
1 (4 ounce) package cream cheese, softened
2 T. Italian breadcrumbs
1 T. parmesan cheese, grated
1/2 tsp. garlic powder
2 T. butter, melted or cooking spray
1 T. fresh or dried parsley for garnish
What to do:
Preheat your oven to 375 degrees.
Line a baking sheet with foil or lightly coast with cooking spray.
Snap the stems from the mushroom caps and place the caps onto the baking sheet. Sprinkle the inside of the caps lightly with salt and pepper. Finely chop the mushroom stems.
Over medium heat, add the chopped mushrooms, garlic, salt, thyme and rosemary. Cook stirring until the mushrooms have softened and release their juices. This will only take a few minutes. Remove from heat, add both cheeses and bacon mix well, salt and pepper if needed.
In a small bowl, combine topping ingredients. Dip the cream cheese side of each mushroom into the crumb mixture pressing down lightly to cover the tops of the mushrooms with the mixture. Drizzle the mushrooms with the melted butter or coat with cooking spray and bake for 20-25 minutes or until golden brown.