36 large Button or baby Bella mushrooms
1 cup Newman’s Own Parmesan and Roasted Garlic Dressing
3/4 cup minced scallions
1 tablespoon fresh basil, minced
1/4 cup dry Marsala or sherry wine
3 tablespoons butter
Salt and freshly ground black pepper, to taste
3 strips bacon
3 cloves minced garlic
8 ounces cream cheese, softened
1/2 cup Newman’s Own Creamy Caesar Dressing
1 cup freshly grated Pecorino Romano or Parmesan cheese
1/4 cup fresh flat leaf parsley, minced
1/2 teaspoon cayenne pepper
Remove stems from mushrooms; mince stems and set aside. Mix Parmesan and Roasted Garlic Dressing with wine, basil and 1/4 cup of the scallions. Place the mushroom caps in a single layer, in a large, flat dish. Spoon the dressing mixture over them and stir to coat. Melt butter in a large skillet over medium-high heat. When butter is hot, add the mushroom caps in a single layer, cap side down. Cook without stirring for 4-5 minutes, or until mushrooms are nicely browned. Turn over, salt and pepper to taste, then turn off heat and set aside.
Fry bacon in a second medium-sized skillet until crisp. Drain bacon on paper towels, then crumble. Discard all but 2 tablespoons of the bacon grease. Return skillet with bacon grease to stove on medium-high heat, and stir in the mushroom stems, garlic, and any remaining scallions. Stir-fry until scallions are limp, about 2-3 minutes. Turn off heat, and mix in cream cheese, Newman’s Own Creamy Caesar Dressing, grated cheese, parsley and red pepper.
Stuff mushroom caps with this mixture, and top with bacon. Place mushrooms on a round, ovenproof platter and put under the broiler for 1-2 minutes, just until filling browns slightly. May be served hot, warm or at room temperature.
Recipe from Newman’s Own Website