Stuffed Mushrooms with Bacon and Parmesan

• Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems by pinching them off.
• Preheat the oven to 400°F. Lightly grease a rimmed baking sheet with oil and set it aside.
• In a large skillet, cook the bacon over medium heat for about 3 minutes per side, until crispy and browned. Transfer the bacon to a paper towel-lined plate to cool, then chop it into small pieces and set aside.
• In a medium bowl, combine the softened cream cheese, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix the ingredients well with a fork until smooth. Add half of the chopped bacon and stir to combine.
• Fill each mushroom cap with the prepared mixture, using about 2 teaspoons per mushroom. Top each stuffed mushroom with the remaining bacon pieces.
• Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15 minutes or until the mushrooms have softened and the tops are golden brown.
• Remove from the oven, garnish with extra parsley, and serve immediately.

Details:

• A perfect appetizer for parties, gatherings, or holiday meals, these bacon and Parmesan-stuffed mushrooms are packed with flavor and easy to prepare.
• For a smoky flavor, try using a flavored cream cheese or adding a dash of hot sauce to the stuffing mixture.