A delicious recipe for crispy stuffed mushrooms featuring a savory bacon and cream cheese filling, topped with panko breadcrumbs for a golden crunch. Vegan modifications are also provided.
1. Preheat oven to 400°F and grease a baking sheet.
2. 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.
3. 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.
4. Brush the top of the mushroom caps (side opposite the stem) with butter and sprinkle with salt and pepper.
5. 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).
6. Brush the panko with some melted butter and bake 20-25 mins until mushrooms are tender and topping is golden brown - enjoy!
