Ingredients
4 ounces cream cheese, softened1 cup shredded fontina cheese8 bacon strips, cooked and crumbled4 green onions, chopped1/4 cup chopped oil-packed sun-dried tomatoes3 tablespoons minced fresh parsley24 large fresh mushrooms (about 1-1/4 pounds), stems removed1 tablespoon olive oil
Preparation
Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.
