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10 minutes
40 minutes
50 minutes
- 3 slices bacon
- 0.5 (8 ounce) package cream cheese, softened
- 2 tablespoons grated Parmesan cheese
- 3 drops Worcestershire sauce
- 2 dashes ground black pepper
- 1 pound mushrooms, stems removed
- Preheat the oven to 350°F (175°C).
- In a large, deep skillet, cook the bacon over medium-high heat until crisp and evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, then crumble it into a bowl. Add cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper to the bowl; mix well. Fill the mushroom caps with the mixture and place them in an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
- Roast in the oven until the mushrooms are tender and the filling is golden brown, approximately 25-30 minutes.
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