Crispy stuffed mushrooms ✨

For the Mushrooms + Filling:▪️4 Slices Bacon▪️1 lb. Small White Button or Cremini Mushrooms▪️1/4 Cup Parsley, minced▪️1 Clove Garlic, minced▪️4 oz. Cream Cheese, softened▪️3 Tbsp Italian Breadcrumbs▪️3 Tbsp Parmesan▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️
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For Topping:▪️1/3 Cup Panko Breadcrumbs▪️2 Tbsp Butter, Melted▪️Salt & Pepper▪️
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🌱Vegan Modification: Sub in plant based cream cheese for cream cheese, nutritional yeast for parmesan, olive oil for butter, and leave out the bacon (add extra plant based cream cheese in place of bacon)
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1️⃣ Preheat oven to 400°F and grease a baking sheet
2️⃣ In a large pan over medium heat, cook bacon until crispy (flipping halfway through), drain on a paper towel and then finely chop and place in a bowl
3️⃣ Remove the mushroom stems from the caps and chop them finely; add to the bowl with the bacon along with the garlic, parsley, cream cheese, Italian breadcrumbs, parmesan, salt, and pepper; mix together
4️⃣ Brush the top of the mushroom caps (side opposite the stem) with butter and sprinkle with salt and pepper
5️⃣ Stuff the stem side of the mushrooms with the filling (it should be heaping out like a dome), then roll the stuffing in panko and place on a baking sheet (panko side up)
6️⃣ Brush the panko with some melted butter and bake 20-25 mins until mushrooms are tender and topping is golden brown – enjoy!
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⏲ 30 minute prep time + 20 minute cook time
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Recipe makes 25-30 stuffed mushrooms