Cheese-and-bacon-stuffed Mushrooms

Slightly modified from a recipe in “Natasha’s Kitchen” by Natsha Kravchuk

Makes about 24

Canola oil
6 strips regular-cut bacon (not peppered, not thick), cooked until crisp, drained, and cut into small bits
4 oz plain cream cheese, at room temperature (low-fat/neufchatel works fine)
1/2 cup grated Parmeson cheese
1/4 teaspoon garlic powder
2 Tablespoons finely chopped parsley plus more for garnish (omit for Burns family)
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 pound small- to medium-sized button mushrooms

Preheat the oven to 400 degrees F.

Lightly coat a rimmed baking sheet with oil and set aside.

In a medium bowl, combine the softened cream cheese, Parmesan, garlic powder, parsley, salt and pepper. Mash with the back of a spoon to mix everything thoroughly, then add the bacon bits and mix again.

Divide the filling among the mushrooms – it will mound up. Arrange on the baking sheet, evenly spaced. Sprinkle the remaining bacon bits on top of each mushroom. Bake for 15 minutes, until the mushrooms are starting to soften and the tops are brown in a few spots.

Transfer the mushrooms to a serving platter, sprinkle with the reserved parsley, and serve.

Sean = yes
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