24 large white button mushrooms or cremini mushrooms
2 tablespoons olive oil
4 ounces cream cheese, softened to room temperature
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs
2 cloves garlic, minced
1/4 cup finely chopped turkey bacon
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking. Clean the mushrooms using a damp paper towel to remove any dirt. Carefully pop the stems out of the mushroom caps. Set the caps aside on the baking sheet, hole-side up, and finely chop the stems to use in the filling.
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped mushroom stems and the turkey bacon. Sauté for about 5 to 7 minutes until the moisture from the stems has evaporated and the turkey bacon is slightly crisp. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
In a medium mixing bowl, combine the softened cream cheese, Parmesan cheese, onion powder, salt, pepper, and the sautéed stem mixture. Stir in half of the fresh parsley. Mix until the ingredients are well incorporated and the texture is creamy and uniform.
Using a small spoon or a piping bag, generously fill each mushroom cap with the cream cheese mixture. Press down slightly to ensure the filling is secure. In a small separate bowl, toss the breadcrumbs with the melted butter and the remaining parsley.
Dip the top of each stuffed mushroom into the breadcrumb mixture or sprinkle it over the top. Arrange the mushrooms back on the baking sheet. Bake for 20 to 25 minutes, or until the mushroom caps are tender and the breadcrumbs have turned a beautiful golden brown color. Serve warm.
