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1
Remove stems from mushrooms; mince stems and set aside.
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2
Mix Parmesan and Roasted Garlic Dressing with wine, basil and 1/4 cup of the scallions.
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3
Place the mushroom caps in a single layer, in a large, flat dish.
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4
Spoon the dressing mixture over them and stir to coat.
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5
Melt butter in a large skillet over medium-high heat.
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6
When butter is hot, add the mushroom caps in a single layer, cap side down.
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7
Cook without stirring for 4-5 minutes, or until mushrooms are nicely browned.
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8
Turn over, salt and pepper to taste, then turn off heat and set aside.
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9
Fry bacon in a second medium-sized skillet until crisp.
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10
Drain bacon on paper towels, then crumble.
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11
Discard all but 2 tablespoons of the bacon grease.
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12
Return skillet with bacon grease to stove on medium-high heat, and stir in the mushroom stems, garlic, and any remaining scallions.
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13
Stir-fry until scallions are limp, about 2-3 minutes.
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14
Turn off heat, and mix in cream cheese, Newman's Own Creamy Caesar Dressing, grated cheese, parsley and red pepper flakes.
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15
Stuff mushroom caps with this mixture, and top with bacon.
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16
Place mushrooms on a round, ovenproof platter and put under the broiler for 1-2 minutes, just until filling browns slightly.
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17
May be served hot, warm or at room temperature.
