Serves: 4-6 people
Prep Time: 20 minutes
Bake Time: 30-40 minutes
4 slices cooked bacon, diced
1/2 8 ounce package cream cheese, softened at room temperature
1 cup parmesan cheese, grated finely
2 dashes worcestershire sauce
1 pound cremini or baby portobello mushrooms, stems removed
1 teaspoon dry ranch dressing mix
Black pepper
Preheat oven to 350 degrees.
Line large baking sheet with aluminum foil.
Combine bacon, cream cheese, 3 tablespoons parmesan cheese, worcestershire, ranch dressing mix, and a good dash of black pepper into a medium sized bowl. Stir very well.
Spoon filling into each mushroom cap and place onto baking sheet. Sprinkle parmesan cheese over each mushroom along with a light sprinkle of black pepper.
Bake in preheated oven 25 minutes on center rack. After 25 minutes, move mushrooms to bottom rack on oven until all moisture is gone, about 10-15 more minutes.
Allow to cool 10 minutes before serving.
Enjoy!!
Prep Time: 20 minutes
Bake Time: 30-40 minutes
4 slices cooked bacon, diced
1/2 8 ounce package cream cheese, softened at room temperature
1 cup parmesan cheese, grated finely
2 dashes worcestershire sauce
1 pound cremini or baby portobello mushrooms, stems removed
1 teaspoon dry ranch dressing mix
Black pepper
Preheat oven to 350 degrees.
Line large baking sheet with aluminum foil.
Combine bacon, cream cheese, 3 tablespoons parmesan cheese, worcestershire, ranch dressing mix, and a good dash of black pepper into a medium sized bowl. Stir very well.
Spoon filling into each mushroom cap and place onto baking sheet. Sprinkle parmesan cheese over each mushroom along with a light sprinkle of black pepper.
Bake in preheated oven 25 minutes on center rack. After 25 minutes, move mushrooms to bottom rack on oven until all moisture is gone, about 10-15 more minutes.
Allow to cool 10 minutes before serving.
Enjoy!!
