6 strips of bacon, regular cut 4 oz plain cream cheese, softened 1/2 cup Parmesan cheese, shredded or freshly grated 2 garlic cloves, minced or grated 2 Tbsp parsley leaves, finely chopped plus more for garnish 1/4 tsp fine sea salt 1/4 tsp freshly ground black pepper 24 cremini mushrooms, about 1 pound
Prep the mushrooms by cleaning them with a damp paper towel (See Note 1). Pinch the stems to remove them. Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with oil and set aside.
In a large skillet over medium heat, cook the bacon for about 3 minutes per side, until crisp and browned. Transfer the bacon to a paper towel-lined plate to cool. Chop into small bits and set aside. In a medium bowl, combine the filling: cream cheese, Parmesan, garlic, parsley, salt, and pepper.
Use a fork to mix and mash the ingredients together, then add half of the bacon bits. Continue stirring until incorporated. Divide the filling evenly between the mushrooms (use a small cookie scoop or about 2 teaspoons of stuffing per mushroom). Sprinkle the remaining bacon bits over the top.
Arrange the mushrooms evenly spaced on the prepared baking sheet, and bake for 15 minutes, until the mushrooms are softened and the tops have started to brown in spots.
Transfer the mushrooms to a serving platter, sprinkle with more parsley, and serve. Enjoy!