Make a favorite appetizer, fast. Bacon, Parmesan and spices combine to make the perfect stuffed mushroom.
½ (12-oz.) pkg. frozen spinach souffle, thawed
½ cup dry bread crumbs
3 slices bacon, cooked crisp and crumbled
2 teaspoons grated Parmesan cheese
¼ teaspoon garlic pepper
20 fresh mushrooms, 2-inches in diameter
Wash and drain mushrooms; pat dry with paper towels.
Combine spinach souffle, bread crumbs, bacon, Parmesan cheese and pepper; blend well.
Divide mixture evenly among mushrooms.
Place mushrooms on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until lightly browned.