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Short Description
Large mushrooms filled with a savoury blend of bacon, mozzarella, parmesan, croutons, tomatoes, fresh herbs, and olive oil, baked until golden and tender for a classic Italian-inspired appetizer.
Ingredients
6 slices bacon, cooked and chopped
48 mushrooms, large, destem
1 ⅔ cups croutons, crushed
1 ⅔ cups mozzarella cheese
2 tomatoes, finely chopped
3 oz parmesan cheese
3 ⅓ tablespoons fresh parsley, minced
1 teaspoon oregano
5 teaspoons olive oil blend
salt and pepper
Preparation
Clean and stem the mushrooms; save ¾ of the mushroom stems and chop finely. In a skillet, add the oil, then add the mushroom stems and saute for 2-3 minutes. Then stir the rest of the ingredients in and season with salt and pepper.
Remove the stuffing from the heat and stuff the mushroom caps evening with the mix. Place on sprayed baking sheet and bake at 375°F for 12-15 minutes or until mushrooms are tender