Ingredients
24
large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
2
tablespoons reduced-fat balsamic vinaigrette
2
slices bacon
1 1/2
teaspoons olive oil
1/2
cup chopped red onion
1/3
cup finely shredded reduced-fat Italian cheese blend
1/3
cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
1/2
teaspoon Dijon mustard
2
tablespoons Progresso™ plain bread crumbs
2
teaspoons chopped fresh Italian (flat-leaf) parsley
Preparation
Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use. In large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch pan.
Bake 10 minutes. Let stand until cool enough to handle; drain.
Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard drippings from skillet.
In same skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
In medium bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into mushroom caps; place filled sides up in pan. In small bowl, mix bread crumbs and remaining 1/2 teaspoon olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.
Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.
