They're easy to make and great for parties. My family loves them as a tiny appetizer with dinner. These mushroom caps are stuffed with creamy yet crunchy mixture and baked until golden brown and hot. I've seen other recipes without bacon and all I can wonder is...why?
Do make more than you think as these will go fast. If your family is like my family as soon as they come out of the oven they are grabbing at them and blowing on them so they can eat one (or two!) There will be some disappear before you are ready to present them.
Here a tip: You can have them stuffed and ready to bake ahead of the time you need to cook them. Having the mess earlier in the day means less rushing around before your party or supper.
1 pound whole mushrooms (white or baby bellas (portabellos) are fine)
1/2 cup cooked bacon
1 teaspoon minced garlic (optional)
1/2 cup bread crumbs (gluten free works well too)
dash of dried oregano
dash of dried parsley
dash of dried basil
dash of salt
1/2 cup cream cheese, softened (1/2 of an 8 ounce block)
2 tablespoons Parmesan cheese