Use whatever kind of mushroom caps you prefer, but make sure they are big enough to stuff.
- In a Bowl 1 – Stuffing
- Brush 12 mushrooms with a paper towel to clean
- Destem and put clean stems into a bowl
- Add 2 strips crisp cooked bacon
- Several sprigs parsley
- 2 cloves garlic
- 1/4 C grated Parmesan cheese
- Optional: 1-2 TBL sliced jalapenos
- In Bowl 2 – Topping
- 2 TBL grated Parmesan
- 1/4 C cream cheese
- 1/2 C Ricotta
- 1/2 C Panko bread crumbs
- 1 TBL EVOO
- Separate stuffing and topping into twelve little piles
- Half, Half again, then thirds
- Stuff caps with stuffing, and carefully top with the topping
- Bake at 350 degrees for about 15 minutes
- Let cool 5 minutes before serving
