Line a 13×11 oven tray with foil; grease the foil.
Remove mushroom stalks from the caps; chop finely.
Arrange caps on tray.
Heat oil in frying pan, add bacon.
Cook over medium heat for 3 minutes, stirring occasionally.
Add chopped mushroom stems.
Cook over high heat for 2 minutes.
Remove pan from heat.
Transfer the mixture to a medium bowl.
Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined.
Divide bacon and mushroom mix evenly into 10 portions.
Press mix into each cap.
Bake for 12 minutes or until lightly golden.
“If you like mushrooms, these were excellent and easy to make. They go really good with a nice ribeye”
“This recipe was so easy and fun to do.I did a slight variation, instead of bread crumbs, I crushed croutons.I topped the mushrooms with some feta cheese to add a little kick.”
“I had the next door neighbors over for a little “happy hour” and served these mushrooms.They loved them and so did we.These are easy to prepare and I should have doubled the recipe.This is a keeper for sure.Thanks so much for sharing, Evie*.”