SAUSAGE & BACON STUFFED MUSHROOMS

Sausage & Bacon Stuffed Mushrooms image

Provided by Susan Feliciano @frenchtutor

Number Of Ingredients 8

15-20 small cremini mushroom caps - sometimes called baby portabellos
8 ounce(s) good quality bulk breakfast sausage
6-8 slice(s) bacon, cooked and crumbled
4 ounce(s) cream cheese, well-softened
1 cup(s) panko breadcrumbs
1 teaspoon(s) garlic powder
1/4 cup(s) chopped fresh parsley
1/2 cup(s) shredded parmesan cheese

Steps:

Clean mushrooms with a damp cloth. Remove and trim stems; chop stems and reserve. Arrange caps on a parchment-lined shallow baking sheet.
Cook and crumble sausage into fine crumbs until well done. Drain off fat and pat excess fat from sausage with paper towels.
Combine sausage, bacon, softened cream cheese, bread crumbs, reserved mushroom stems, garlic powder, and parsley until well-mixed. Stuff and mound about a tablespoon of filling into each mushroom cap.
Top each with 1/2 teaspoon shredded Parmesan cheese. Bake at 400°F for 15-20 minutes. Serve immediately.