Winner's Circle Of Stuffed Mushrooms

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 36 large button mushrooms or 36 large baby portabella mushrooms
• 1 cup parmesan and roasted garlic salad dressing (we used newman's own)
• 3/4 cup minced scallion
• 1 tablespoon fresh basil, minced
• 1/4 cup dry marsala wine or 1/4 cup sherry wine
• 3 tablespoons butter
• salt, to taste
• fresh ground black pepper, to taste
• 3 slices bacon
• 3 minced garlic cloves
• 8 ounces cream cheese, softened
• 1/2 cup creamy caesar salad dressing (we used newman's own)
• 1 cup freshly grated pecorino romano cheese or 1 cup parmesan cheese
• 1/4 cup fresh flat leaf parsley, minced
• 1/2 teaspoon cayenne pepper or 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 remove stems from mushrooms; mince stems and set aside.
• 2 mix parmesan and roasted garlic dressing with wine, basil and 1/4 cup of the scallions.
• 3 place the mushroom caps in a single layer, in a large, flat dish.
• 4 spoon the dressing mixture over them and stir to coat.
• 5 melt butter in a large skillet over medium-high heat.
• 6 when butter is hot, add the mushroom caps in a single layer, cap side down.
• 7 cook without stirring for 4-5 minutes, or until mushrooms are nicely browned.
• 8 turn over, salt and pepper to taste, then turn off heat and set aside.
• 9 fry bacon in a second medium-sized skillet until crisp.
• 10 drain bacon on paper towels, then crumble.
• 11 discard all but 2 tablespoons of the bacon grease.
• 12 return skillet with bacon grease to stove on medium-high heat, and stir in the mushroom stems, garlic, and any remaining scallions.
• 13 stir-fry until scallions are limp, about 2-3 minutes.
• 14 turn off heat, and mix in cream cheese, newman's own creamy caesar dressing, grated cheese, parsley and red pepper flakes.
• 15 stuff mushroom caps with this mixture, and top with bacon.
• 16 place mushrooms on a round, ovenproof platter and put under the broiler for 1-2 minutes, just until filling browns slightly.
• 17 may be served hot, warm or at room temperature.