Easy & Savory Stuffed Mushrooms

One dozen mushrooms, stemmed and peeled

2 oz cream cheese

2-3 scallions, minced

2 Tbsp fresh parsley, minced

2 strips of bacon

2 Tbsp Parmesan cheese

1 Tbsp garlic powder

2 Tbsp Italian seasoning

Breadcrumbs for topping 

 

Recipe Adapted from Chef In Training

I made these as a side dish for a family meal but, you could easily increase it for a large party. I stem and peel my mushrooms. I don't think it's necessary to peel them but, they always look so dirty and I feel a bit funny eating "fungus" from the ground as my husband would say.

 

Wash and rinse, then stem and peel mushrooms. Cook the bacon until crispy in a fry pan and lay on a few sheets of paper towels to sop up grease. I crumbled up the bacon right in the paper towel to get out as much grease as possible. Add to room temperature cream cheese and add all the other ingredients except the breadcrumbs. Spoon teaspoonfuls into each mushroom and top with a sprinkle of breadcrumbs. Bake in a 350 degree oven for 15 minutes.