canola oil or butter
2 (16 oz. ea.) pkgs. fresh whole mushrooms
sea salt
8 oz. Ricotta cheese
1/4 cup cheddar cheese
4 bacon slices, cooked and crumbled
2 tsp. garlic powder
2 tsp. basil
grated Parmesan cheese, for sprinkling

Preheat oven to 300°F. Cook bacon until crisp, then crumble.

Wash and dry mushrooms, then remove the stems (set aside). Brush caps with the oil or melted butter and sprinkle with salt. Chop up the mushroom stems and stick them in a bowl. Add in all other ingredients except Parmesan cheese and mix until creamy.

Fill caps with mixture and place in round baking dish, sprinkle tops with Parmesan cheese.

Bake at 300°F for 10 minutes then broil for 3 minutes, about 3-inches away from heat.

Submitted by: TracyHill