Ingredients
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1 (12 oz) pkg Jimmy Dean ® Hickory Smoked Premium Bacon
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2 lbs large mushrooms, stems removed and reserved
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1 clove garlic, minced
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4 oz cream cheese, cubed and softened
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3/4 cup Italian seasoned dry bread crumbs
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1/2 cup (2 oz) grated Parmesan cheese, divided
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1/4 cup fresh parsley, chopped
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1 tbsp olive oil
Steps
1
Preheat oven to 350°F.
2
Place bacon slices in unheated skillet. Cook slowly over LOW heat, turning occasionally and draining excess drippings as needed. Crumble and set aside.
3
Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems.
4
Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans. Cook chopped stems and garlic in large skillet over MEDIUM-HIGH heat for 2 minutes until fragrant. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese, parsley and crumbled bacon; mix well. Spoon into mushroom caps.
5
Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
6
Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.
Comments
Recipe provided by Jimmy Dean®