# What You Need:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems removed and reserved
→ Filling
02 - 4 slices bacon, finely chopped
03 - 1/2 cup cream cheese, softened
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons fresh parsley, finely chopped
07 - 2 garlic cloves, minced
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon smoked paprika
→ Garnish
10 - Extra parsley, finely chopped
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Clean the mushroom caps and set aside. Finely chop the reserved mushroom stems.
03 - In a skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and drain on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.
04 - Add the chopped mushroom stems and minced garlic to the skillet. Sauté for 2–3 minutes until softened. Remove from heat and let cool slightly.
05 - In a medium bowl, combine cream cheese, cheddar cheese, Parmesan, sautéed mushroom mixture, cooked bacon, parsley, black pepper, and smoked paprika. Mix until well blended.
06 - Spoon the filling generously into each mushroom cap and arrange them on the prepared baking sheet.
07 - Sprinkle reserved bacon bits over the top.
08 - Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
09 - Garnish with extra chopped parsley and serve warm.
