Jason’s Stuffed Mushrooms


6/20/10 – I made these with ricotta cheese instead of cream cheese; it worked, but wasn’t quite as flavorful as when Jason made them with cream cheese.  Jason also used peppered salad bacon, which added even more flavor.

1 lb. white mushrooms, cleaned with stems removed
8 oz. cream cheese
2 – 3 oz. freshly grated Parmesan cheese
4 strips crumbled bacon
Freshly ground black pepper
Dash of Worcestershire sauce to taste

Combine all ingredients except mushrooms; mix together with your hands until the ingredients are thoroughly combined. Place the mushrooms, cap side down, on a baking sheet lined with parchment paper; fill the mushrooms with the cheese mixture.  Bake in a preheated 350° oven for 15-20 minutes, until nicely browned.

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