Stuffed Mushrooms

• 30 Button Mushrooms
• 5 Strips Crispy Bacon (Finely Chopped)
• 1/2 Cup Minced Shallots
• 3 Cloves Minced Garlic
• 2 Tbsp Butter
• 1/2 Cup White Wine
• 1/2 Tsp Chili Flakes
• Salt and Pepper to Taste
• 2/3 Cup Grated Parmesan
• 6 oz Cream Cheese
• 2/3 Cup Panko
• 1/2 cup Finely Chopped Fresh Sage
• 1 egg yolk
• 1 Tbsp Worcestershire Sauce

Preheat oven to 350 degrees.

Clean mushrooms, remove stems. Mince the stems and set aside.

In a large skillet, fry the bacon (just do one pound and use excess for something else) on medium heat to get crispy without burning the dregs. Remove bacon, set aside and drain the grease but not the dregs out of the skillet. Deglaze the pan with 1/4 cup of white wine. Add 2 tbsp butter, minced mushroom stems, shallots, chili flakes and salt/pepper to taste. Saute until mushrooms and shallots are soft. Add minced garlic and saute for 2 minutes. Remove mixture from heat and put in the refrigerator to cool.

Combine cooled mushroom mixture with parmesan, cream cheese, 1/3 cup Panko, sage, egg yolk, bacon and worcestershire sauce. Add salt and pepper to taste.

Place mushroom tops in an oiled baking dish and roast in oven for 10 minutes. Remove from oven and let cool for 5-10 minutes.

In a separate bowl, mix with 1/3 cup of Panko and 1/3 cup of Parmesan.

Brush each mushroom top with white wine, then fill each with a generous scoop of the filling. Sprinkle the Panko/parmesan mix on top of each mushroom. Arrange the mushrooms in an oiled baking dish. Place in oven for 25 minutes or until tops are golden brown and delicious.

Remove from oven and let stand for 5-10 minutes to allow the filling to set and the temperature to drop. Sprinkle with chopped parsley and serve!