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)
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.
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.
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.
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.