Preheat oven at 430 degrees F (220 degrees C).
Remove the stems from
Large Portobello Mushrooms (4)
and clean out the inside of the mushroom.
Chop up the mushroom stems.
On a frying pat over medium heat, melt the
Butter (1/4 cup)
. Then fry the mushroom stems and
Wright® Brand Smoked Bacon (to taste)
for two to three minutes, or until the bacon turns crispy.
Garlic (4 cloves)
, and turn the heat off. Using the residual heat, cook for a minute or until the garlic softens.
Salt and Pepper (to taste)
Fresh Parsley (1 Tbsp)
Cheddar Cheese (1/2 cup)
. Mix to combine.
Place the mushroom on a baking tray lined with nonstick baking paper. Fill with the garlic bacon mixture, and top with more cheese if desired.
Bake for 15 minutes.
Remove from oven and serve immediately! Slice to serve.