Four Cheese & Bacon Stuffed Mushrooms
Large pgk. Portobello mushrooms, about 12
1 Tbsp. Olive Oil
1 clove garlic, minced
8 oz. cream cheese, softened
1/2 c. mozzarella cheese, shredded
1/2 c. asiago cheese, shredded
1/2 c. cooked bacon, minced
2 Tbsp. Italian Bread Crumbs
2 Tbsp. parmesan cheese grated
2 Tbsp. butter melted
Preheat your oven to 350 degrees. Line a baking sheet with foil and lightly grease.
Snap the stems from the mushroom caps, remove gills with spoon and place the caps onto the baking sheet. Sprinkle the inside of the caps lightly with salt and pepper. Discard stems and gills.
In a bowl, stir together the softened cream cheese, shredded mozzarella, shredded asiago, Italian seasoning and cooked bacon until well combined. Fill each mushroom cap with cheese mixture. More is better!
Bake for 25 minutes or until cheese mixture is bubbly.
In a small bowl, combine the breadcrumbs, parmesan cheese and melted butter.
Sprinkle topping mixture onto mushrooms and broil on low for 4-5 minutes until golden brown.