Bacon Stuffed Mushrooms
Start off your meal right with bacon stuffed mushrooms – a surprisingly easy appetizer using Jimmy Dean® Premium Hickory Smoked Bacon.
1 package Hickory Smoked Premium Bacon
2 pounds large mushrooms, stems removed and reserved
1 clove garlic, minced
4 ounces cream cheese, cubed, softened
¾ cup dry Italian breadcrumbs, divided
½ cup (2 ounces) grated Parmesan cheese, divided
¼ cup chopped fresh parsley
1 tablespoon olive oil
Preheat oven to 350°F.
Place bacon slices in unheated skillet. Cook slowly over LOW heat, turning occasionally and draining excess drippings as needed. Crumble and set aside.
Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems.
Place mushroom caps, rounded-sides down, in lightly greased shallow baking pans. Cook chopped stems and garlic in large skillet over MEDIUM-HIGH heat for 2 minutes until fragrant. Add cream cheese, ½ cup breadcrumbs, ¼ cup Parmesan cheese, parsley and crumbled bacon; mix well. Spoon into mushroom caps.
Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.