Skinny Cheese and Bacon Stuffed Mushrooms

Ingredients

• 24 large mushrooms fresh whole ()
• 2 tablespoons balsamic vinaigrette reduced-fat
• 2 slices bacon 
• 1.5 teaspoons olive oil 
• 0.5 cup onion red chopped
• 0.3 cup pizza cheese shredded italian reduced-fat finely
• 0.3 cup alouette garlic & herbs spreadable cheese reduced-fat (from 6.5-oz container)
• 0.5 teaspoon dijon mustard 
• 2 tablespoons breadcrumbs plain
• 2 teaspoons parsley fresh italian chopped (flat-leaf)

Equipment

• bowl
• frying pan
• paper towels
• oven

Directions

1. Heat oven to 350°F.
2. Remove stems from mushrooms; reserve caps. Chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use. In large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch pan.
3. Bake 10 minutes.
4. Let stand until cool enough to handle; drain.
5. Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside.
6. Remove and discard drippings from skillet.
7. In same skillet, heat 1 teaspoon of the olive oil over medium heat.
8. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
9. In medium bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into mushroom caps; place filled sides up in pan. In small bowl, mix bread crumbs and remaining 1/2 teaspoon olive oil; stir in parsley.
10. Sprinkle bread crumb mixture over filled mushroom caps.
11. Bake 10 to 15 minutes or until thoroughly heated and cheese is melted.
12. Serve warm.