Italian Stuffed Portabella Mushrooms

• 6 ounces bacon (about 5-6 slices)
• 10 ounces Philadelphia Cream Cheese
• 8 ounces mozzarella cheese
• 2 tablespoons basil
• 2 tablespoons oregano
• 1 tablespoon garlic powder
• 3 -4 large portabella mushroom caps
• 1 tablespoon extra virgin olive oil

1. Fry Bacon in pan.
2. Remove from pan and pat dry with paper towel to minimize grease.
3. Crumble bacon,
4. In a medium mixing bowl add, bacon, cream cheese, Mozzarella, Basil, Oregano, Garlic powder, and about 1/2 of your olive oil.
5. mix until everything is thoroughly blended, and you have a creamy texture.
6. Remove stems from your portabella mushrooms.
7. Spoon your cheese and bacon mixture onto your mushroom caps, and lightly brush tops of caps with remaining olive only to prevent sticking, and place on cookie sheet.
8. Bake in preheated oven at 350 degrees for 10 minutes, or until your cheese starts to brown.
9. Serve while hot.

bacon, cream cheese, mozzarella cheese, basil, oregano, garlic, portabella mushroom caps, extra virgin olive oil

Taken from www.food.com/recipe/italian-stuffed-portabella-mushrooms-489450 (may not work)