Stuffed Organic Baby Portabellas

This might be my new favorite recipe - it's really hard to top my mom's stuffed mushrooms they have always been one of my favorite dishes that she makes. I think I have definitely re-invented the wheel. Even the BF didn't know I used turkey bacon. I know a lot of people think (turkey bacon will never get crisp in a pan) but this nitrate free turkey bacon does and its delicious. Serve these crowd pleasers at your next get together.

Servings 4

Ingredients:

8 ounces organic whole baby portabellas mushrooms
2 pieces of organic whole wheat bread (cup of breadcrumbs)
1 tbs organic butter

1 tbs olive oil

1/4 cup diced sweet onion
2 garlic cloves diced

2 slices nitrate free organic turkey bacon chopped
salt and black pepper for taste
1/4 cup minced fresh organic italian parsley

1/4 cup grated parmesan or asiago cheese

1/4 cup organic chicken broth

1/8 cup pine nuts

1/2 fresh lemon

1/2 teaspoon dried thyme

Preparation:

Heat oven to 400 degrees

In a food processor, pulse bread into fine breadcrumbs set aside.

Remove the stems from mushrooms, mince them and set them aside.

Place mushroom caps stem side down on foiled lined baking sheet and bake them for 8 minutes. This should release some of the liquid. Set caps aside.

Heat a large skillet over medium-high heat and add butter and olive oil to pan. When butter is melted add onion, garlic, thyme and minced mushroom stems. Saute until tender add chopped turkey bacon and cook until slightly crispy - about 10 minutes. Remove from pan and heat place in medium sized mixing bowl.

Add breadcrumbs, parsley, cheese, and chicken stock to the onion, turkey bacon mixture. Season mixture with salt and pepper.

Stuff mushroom caps with bread filling - top each cap with a few pine nuts and fresh squeezed lemon juice. Bake for 10 to 15 minutes until each cap is tender and filling is crispy on top. Serve right away or at room temperature.