Baked Bacon and Fontina Stuffed Mushroom Caps

Instructions

1. 1

   Preheat the oven to 425°F. In a small bowl, mix the softened cream cheese, shredded fontina, crumbled bacon, chopped green onions, sun-dried tomatoes, and minced parsley until well combined.

2. 2

   Arrange the mushroom caps, stem side up, in a greased 15x10x1-inch baking pan. Spoon about 1 tablespoon of the cheese mixture into each mushroom cap.

3. 3

   Drizzle the tops of the stuffed mushrooms with olive oil. Bake, uncovered, for 9-11 minutes or until the mushrooms are tender and the filling is golden brown.