Bacon Cheddar Mushroom Caps
- Preheat oven to 400°F (200°C)
- Remove stems from mushrooms and finely chop. Set aside.
- Place mushroom caps, hollow side down on a parchment-lined baking sheet. Brush with oil and bake in oven until slightly softened, about 8 minutes. Let cool and drain off any liquid. Transfer mushrooms, hollow side up, onto a clean, parchment-lined baking sheet.
- In a large non-stick skillet, cook bacon over medium heat until crisp. Drain off fat. Add red pepper, onion, mushroom stems, garlic, salt and cayenne. Cook just until onion starts to soften, about 4 minutes. Stir in broth and cook until almost all the liquid has been absorbed. Let cool.
- In a medium bowl stir together cream cheese, Cheddar and mushroom bacon mixture. Spoon into mushroom caps. Sprinkle with bread crumbs.
- Reduce oven to 375°F (190°C) and bake until stuffing is melted and golden, about 12 minutes. Sprinkle with parsley and serve.
Recipe Made With
CAMPBELL’S ® Ready To Use Mushroom Broth
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