Kids may squirm at the sight of mushrooms, but these stuffed, bite-size starters are sure to please mature palates around the room.
3 slices center-cut bacon
1 1/2 teaspoons garlic
3 tablespoons part-skim ricotta cheese
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon fresh thyme
12 small cremini mushrooms, stemmed
1 tablespoon whole-wheat panko
How to Make It
Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add garlic to drippings in pan; sauté 3 minutes or until garlic begins to brown. Combine garlic, ricotta cheese, Parmesan cheese, thyme, and all but 2 tablespoons crumbled bacon in a bowl. Spoon ricotta mixture evenly into mushrooms. Combine reserved 2 tablespoons bacon and panko. Sprinkle panko mixture evenly over ricotta mixture. Bake at 350° for 25 minutes or until tender.