Ingredients Jump to Instructions ↓

  1. 12 to 14 mushrooms

  2. 6 slices of bacon

  3. 2 tbsp. chopped garlic

  4. 1 tsp. rosemary

  5. 1/4 cup chopped black olives

  6. 4 oz. cream cheese, softened Olive oil

  7. 4 oz. Parmesan cheese

  8. 4 oz. grated mozzarella cheese Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a medium skillet, fry bacon leaving 2 tbsp. of bacon grease in the pan. Remove the bacon and set aside. Chop stems off the mushrooms. Add mushroom stems, garlic and rosemary to the skillet and mix with the bacon grease. Sauté over medium heat for 10 minutes until stems are tender. Crumble bacon. Stir bacon and olives into skillet mixture. In a medium-sized bowl, mix cream cheese until smooth. Add mushroom mix and stir together. Add salt and pepper to taste. Brush round side of mushroom caps with olive oil. Turn upside down and arrange in an oven-proof baking dish. Spoon filling into mushroom caps. Bake at 375 degrees for 20 minutes. Sprinkle with Parmesan and mozzarella cheese and bake until cheese melts. You can also drizzle red wine over mushrooms right before you place them in the oven.


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