- Preheat oven to 375°F.
- Wash the mushrooms, removing and reserving the stems and discarding the gills using a metal spoon.
- Finely mince the shallot, garlic and mushroom stems.
- Sauté the mixture in a pan on medium heat with the butter and oil until translucent.
- In a bowl, combine the sautéed mushroom stems with the panko, cream cheese, Parmigiano cheese, 2 tablespoons of parsley, and bacon. Season to taste with salt and freshly cracked black pepper.
- Mix well and add a generous tablespoon of the stuffing into each mushroom, then place on a parchment lined baking sheet.
- Bake for 35-40 minutes until the mushrooms are fully cooked and the tops become golden brown.
- Garnish with remaining parsley and serve warm.
Recipe created in partnership with Karen Rosenbloom at @Karen_eats.
