Stuffed Portabella


Preheat oven to 350 degrees

2-4 portabella mushrooms, stem and gills removed
5 Tbsp melted butter
2 gloves of garlic, minced
1/4 cup white wine
5 cooked rashers of bacon, crumbled
4 oz. cream cheese, room temperature
1/8-1/4 cup garlic herb bread crumbs
1/8-1/4 cup shredded Parmesan cheese, plus a little for sprinkling on top

Remove stems and clean gills from mushrooms. In a 13×9 pan, melt butter, add wine and garlic, place mushrooms open side down and spoon butter over caps, flip mushrooms over and spoon a little butter mixture inside of caps. Let sit for about 5 minutes.
In a bowl mix cream cheese, bacon, bread crumbs and Parmesan cheese. Spoon into mushroom caps. Sprinkle with remaining Parmesan. Bake at 350 for 15-20 minutes. Broil for 3-4 minutes at the end.


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