Preheat oven to a hot 420F. Line a cookie sheet with foil. Grease the foil with olive oil or shortening.
Remove mushroom stalks from the caps; use a food processor to chop finely. Arrange caps on tray; flip over and brush with olive oil.
Heat oil in frying pan, add bacon. Cook over medium heat for 3 minutes, stirring occasionally. Add chopped mushroom stems. Cook over high heat for 2 minutes. Remove pan from heat. Transfer the mixture to a medium bowl. Add breadcrumbs, garlic, onion, cheese,parsley and egg; using wooden spoon, stir until combined. Divide bacon and mushroom mix evenly into 10 portions. Press mix into each cap.
Bake for 12 minutes or until lightly golden.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 33 (55%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 19.6mg||6 %|
|Sodium 95.6mg||3 %|
|Potassium 94.3mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 3.9g|
|Protein 2.7g||4 %|
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Calories per serving: 60
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