Pop out stems of Mushrooms and place mushroom caps on aluminum foil lined baking sheet. If you’re not using non-stick aluminum foil, lightly coat with Cooking Spray.

Mince up Mushroom stems and one extra Mushroom.

Mince Shallot and press two cloves of Garlic.

Roughly chop Italian Parsley.

In Small Skillet over medium heat, melt Butter. Add minced Shallot, Garlic and pre-cooked Bacon.

Once Garlic begins to brown, add minced Mushrooms.

Add Salt and Pepper. Cook for about 4 minutes.

In Mixing Bowl, add Cooked Mushroom mixture, Breadcrumbs, Parmesan Cheese, Parsley, Thyme and Oregano. Stir

Add Olive oil until mixture is moist and binds together.