In a frying pan, heat 1 tablespoon of the olive oil and add the chopped mushroom stems and diced onion and sauté until the onion is translucent.
Place the breadcrumbs in a bowl and add the sautéed mushroom stems and onion, chopped bacon pieces (already cooked), a splash of white wine, a bit of salt and pepper, and the chopped parsley. Mix well, adding more white wine as needed so that the mixture is moist, but not too wet. Fill the mushroom caps.
Place in a sauté pan with the other tablespoon of the olive oil and cook covered over medium low heat for about 10 minutes.
Next, remove the lid and place under a pre-heated broiler for a few minutes.
Remove from the broiler, sprinkle with some cheese and finish broiling until golden brown. Serve hot.
Notes
Ingredient amounts aren't critical in this recipe.
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