CHEESY BACON PARMIAGO STUFFED MUSHROOMS
– 2 Shakes Black Pepper
– 1 Pound Large Mushroom Caps
– 2 Tablespoons Grated Parmesan Cheese
– 3 Slices of Bacon
– 1/2 (8 oz) Package of Cream Cheese
– 3 Tablespoons Any Flavor Parmiago
– 3 Drops Worcester Sauce
CHEESY BACON PARMIAGO STUFFED MUSHROOMS DIRECTIONS:
Preheat an oven to 350 degrees F (175 degrees C). Cook bacon in large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices and crumble into a bowl. Stir in the cream cheese, Parmiago,, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8×8-inch baking dish. Sprinkle with the Parmesan cheese. Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.