8 ounces cream cheese, softened to room temperature
1/2 cup grated Parmesan cheese
1/4 cup finely chopped turkey bacon
2 cloves garlic, minced
1/4 cup breadcrumbs
2 tablespoons fresh parsley, finely chopped
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit. Clean the mushrooms using a damp paper towel to remove any dirt. Carefully pop the stems out of each mushroom, making sure to keep the caps intact. Finely chop the stems to use for the filling and set the caps aside on a parchment lined baking sheet.
Heat the olive oil in a small skillet over medium heat. Add the finely chopped mushroom stems and minced garlic. Sauté for about 5 minutes until the moisture from the stems has evaporated and they are soft. Remove the skillet from the heat and let the mixture cool slightly.
In a medium mixing bowl, combine the softened cream cheese, the sautéed stems and garlic, grated Parmesan, and chopped turkey bacon. Stir in the parsley, thyme, salt, and pepper. Mix until everything is thoroughly incorporated and the filling is smooth.
Using a small spoon or a piping bag, fill each mushroom cap with a generous amount of the cream cheese mixture. Press the filling down slightly so it stays secure. Sprinkle the top of each stuffed mushroom with a few breadcrumbs for a light crust.
Place the baking sheet in the oven and bake for 20 minutes. The mushrooms should be tender and the tops should be a beautiful golden brown color. Let them cool for a few minutes before serving as the filling will be very hot.
