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*Note: I like to mix chopped bacon with hamburger meat and cook together.
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Also, dont forget to let the cream cheese soften before using.
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For a creamier texture and a little punch, you can add a dash of Worcestershire and Tabasco and two tablespoons of sour cream in place of two tablespoons of cream cheese.
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1.
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Clean and stem the mushrooms.
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Preheat your oven to 375 degrees and grease a foiled cookie sheet.
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2.
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Dice the bell pepper, mushroom stems and onion and toss in a food processor with the garlic and sage.
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Process until all is mixed together well and remove.
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3.
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Heat a pan or skillet with a little bit of olive oil and cook the meat (of your choice) with the bell pepper and onion and garlic mix.
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When the meat is browned, remove and pour into a mixing bowl.
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4.
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To the bowl with the meat mixture, add three tablespoons of the Parmesan, the mozzarella, and cream cheese.
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Season with salt and pepper to taste.
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5.
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With a melon scoop(er), fill each mushroom cap with the mix.
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6.
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Mix the remaining Parmesan and bread crumbs and sprinkle on top of stuffed mushrooms.
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7.
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Drizzle a little olive oil on each one and bake for 15 minutes in the oven.
