Two-cheese Stuffed Mushrooms

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F).

2. 2

   Remove the stem from the mushrooms and chop finely. Set aside.

3. 3

   Lightly oil the mushroom caps and place them, opening side up, in a baking dish. Season with salt and pepper.

4. 4

   In a non-stick skillet, brown the chopped mushrooms with the bacon and shallots in the oil. Add the garlic and cook for 1 minute. Deglaze with the broth and pour into a bowl. Add the mascarpone cheese and breadcrumbs and stir to combine. Season with salt and pepper.

5. 5

   Generously stuffed the mushrooms with the cheese mixture and top with a piece of Riopelle cheese, pressing slightly. Bake for 30 to 35 minutes or until the cheese is golden brown.