Ingredients:
12 mushrooms (2-2 1/2" diameter each)
4 oz. (120 g) breadcrumbs
2 eggs
1/3 cup parmesan cheese
1/2 stick celery
1/2 medium onion
1-2 cloves garlic
1 slice bacon
1/3 cup olive oil
10 sprigs fresh of parsley (chopped)
Salt
Pepper
Instructions:
Preheat the oven to 400° F (200° C).
Beat the eggs in a large mixing bowl. Add the breadcrumbs and parmesan cheese and allow them to soak for about 5 minutes.
Stem the mushrooms leaving the caps intact and ready to be filled like cups. Gently twisting the stem may be the best way to accomplish this.
Place the mushroom stems together with the onion, garlic, and celery in a food processor and chop finely. Dice the bacon by hand, especially if you are using uncooked bacon as this is harder to work with in a food processor. Combine the vegetable mixture with the breadcrumb mixture, adding the diced bacon as well as parsley, black pepper, and salt. Pour most of the oil into the bowl and mix to combine thoroughly.
With the remaining oil, grease the baking tray so that the mushrooms do not stick.
Place the mushroom caps upside down on the baking tray. Fill them generously with the mixture as shown in the photo below.
Bake in the overn for 50 minutes, until they are slightly brown.
Serve and enjoy!
