So these are incredibly easy. They actually came about because I was trying to clean out the fridge, you never know what your going to find in there. It will also be easy to figure out how many to make. Figure out how many person you need times the amount of people, then repeat this recipe that many times. The recipe makes one stuffed mushroom.
You can always jazz up the flavor by mixing herbs into the cream cheese. In hindsight I probably should have used some yogurt to loosen up the cream cheese a bit so that would melt better but I really liked the clean straightforward taste with the recipe as it is.
Wash and remove the stem of one mushroom. Place a one inch piece of cooked bacon in the whole where the mushroom stem was removed. Place a parsley leaf on top of the bacon. Top with 1 – 1 1/2 teaspoons cream cheese. Bake at 350° until the cream cheese starts to brown. Let rest for a moment in the pan once you remove it from the oven. Enjoy!