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  • Nonstick cooking spray
  • 40 cremini mushrooms, caps separated from stems, stems finely chopped
  • 2/3 cup Full Circle Organic low-sodium chicken broth
  • 2 tablespoons Roche Bros. olive oil
  • 6 slices smoked bacon, chopped
  • 1/3 cup finely chopped green bell pepper
  • 4 garlic cloves, minced
  • 2/3 cup shredded mozzarella cheese
  • 2/3 cup Brothers Marketplace pizza sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese
  • 3 tablespoons panko breadcrumbs
  • Chopped fresh rosemary for garnish (optional)


  1. Preheat oven to 375°; spray rimmed baking pan with cooking spray. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Bake mushrooms 15 minutes; reserve any liquid remaining in caps.
  2. In large skillet, heat oil over medium-high heat. Add bacon; cook 5 minutes or until crisp, stirring frequently. With slotted spoon, transfer bacon to paper towel-lined plate.
  3. In same skillet, cook bell pepper and mushroom stems over medium-high heat 4 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring frequently. Add reserved liquid; cook 5 minutes or until liquid is absorbed, stirring occasionally. Remove from heat and cool slightly; stir in mozzarella cheese, pizza sauce, salt and black pepper. Makes about 1-1/2 cups.
  4. In small bowl, stir Parmesan cheese and breadcrumbs. Fill mushrooms with bell pepper mixture; top with bacon and breadcrumb mixture. Bake mushrooms 10 minutes or until golden brown and heated through; sprinkle with rosemary, if desired. Makes 40 mushrooms.

  • 5 mushrooms
  • 164 Calories
  • 11g Fat (4g Saturated)
  • 16mg Cholesterol
  • 497mg Sodium
  • 9g Carbohydrates
  • 2g Fiber
  • 8g Protein