5 tbsp. Militello Gourmet Specialties Sicilian Olive Oil
1 cup parmesan cheese
1 cup Italian style bread crumbs
¼ tsp. cayenne
1 tsp. salt
1 tsp. pepper to taste
12 medium mushrooms, stems removed
3 slices low fat pepper jack, cut into 12 pieces
1 shallot chopped
2 pieces turkey bacon, fried crisp and crumbled
Militello's Antipasta Mix
¼ cup diced roasted red bell peppers
¼ cup diced Roma tomato
5 green olives, sliced
2 tbsp. paprika
Preheat oven to 400 degrees. Pour 2 tablespoons of oil into a pan and turn on medium high heat.
Combine 1 cup parmesan cheese, 1 cup bread crumbs, peppers and salt. Reserve 1/3 cup of this mixture to use later. Place bread mixture in skillet and brown lightly. Hollow out the center of the mushrooms with a small knife (for stuffing)
Brush the mushrooms with olive oil (save 2 tsp. to sprinkle on top of mushrooms)
Place browned bread crumb mixture in a bowl, and dip mushrooms in mixture, dropping a small amount in the inside.
Place the pepper jack cheese into the mushrooms first.
Place 3 to 4 pieces of each of the shallots, bacon, 1/8 tsp. Antipasta Mix, bell peppers, and diced tomatoes on top of cheese.
Spead the remainder of the bread crumbs and parmesan cheese on top of the mushrooms
Drip a little of the olive oil on top.
Place the slices olives on top then sprinkle with the paprika.
Bake in oven for 15-20 minutes (or until the tops are lightly brown).
