1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Clean the mushrooms with a damp paper towel and remove the stems. Hollow out the caps slightly, using a small spoon if needed, to create more space for stuffing. Set aside. Finely chop the stems and set them aside for the filling.

3. Heat olive oil in a skillet over medium heat. If using bacon, cook bacon fully until crispy, so that crumbling will be easy. Remove from pan and set aside to cool.

4. Add the chopped mushroom stems to the same pan and sauté for 3-4 minutes until softened.

5. Stir in the minced garlic and cook for another 3 minutes until fragrant.

6. Remove from heat and let the mixture cool slightly.

7. In a mixing bowl, combine the cooked mushroom stems and garlic with breadcrumbs, cream cheese, Parmesan, crumbled bacon (if using), parsley, and green onions.

8. Season with salt and pepper to taste. Mix until fully incorporated.

9. Using a small spoon, carefully fill each mushroom cap with the stuffing mixture, slightly mounding it on top.

10. Arrange the stuffed mushrooms on the prepared baking sheet.

11. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden on top.

12. Sprinkle a pinch of paprika over the mushrooms for color, if desired.

13. Transfer to a serving platter and serve warm.

‍

Tips for Success

• Prepare the filling in advance and store it in the refrigerator for up to 24 hours for easy party prep.
• Add shredded mozzarella or other cheeses to the filling for extra gooeyness.
• For vegetarian guests, omit the bacon and add finely chopped spinach or sun-dried tomatoes.