Loaded with parmesan cheese and Indiana Kitchen bacon, these stuffed mushroom caps are rich in umami flavors. Watch them disappear at your next holiday get-together.
Indiana Kitchen bacon
whole fresh mushrooms
package (8 oz.)
cream cheese, softened
Preheat oven to 400 degrees F. Cover rimmed baking sheet with aluminum foil.
In a pan, fry bacon until crisp. Cut into small pieces.
Mix cream cheese and garlic powder. Stir in bacon and onion.
Place mushrooms on the baking sheet, upside down. Fill each one with the cream cheese mixture.
Bake until the mushrooms are tender, around 25-35 minutes. Top with parmesan and put back in the oven to allow the cheese to melt. Remove from oven serve.
Sprinkle some more green, chives or parsley on top to add a pop of color!