Cheesy Stuffed Mushrooms

I came up with this recipe after having some delicious cream cheese stuffed mushrooms as Christmas Eve appetizers at my boyfriend's parents house. They took quite a bit of time to make because I had never done them before and I was trying to make dessert at the same time. I also rarely measure anything so I had a lot of left over stuffing.

Clean mushrooms by gently rubbing
them with a damp paper towel.

Ingredients:
Stuffing Mushrooms (cleaned and with the stems pulled out)

Whole Milk Ricotta Cheese
Philadelphia Sun Dried Tomato and Basil Cream Cheese
Plain bread crumbs
Red Onion

Gently pull the stems and any bits out

Garlic
Sweet Peppers (any color you like)
Bacon
Asiago/ Parmesan Cheese
Salt
Pepper
Olive Oil

Materials:
Electric/ Stand Mixer
Food Chopper (I love mine from Pampered Chef)
Ice Cream Scoop
Cookie pan (I used my stoneware bar pan from Pampered Chef)
Basting Brush (I love my silicon one, also from Pampered Chef)
Cheese grater (I really like rotating ones, but they are hard  to find and mine is practically antique)

Directions:
1. Pre-heat your oven to 375
2. Drizzle olive oil onto pan and baste the mushrooms (they will soak up the oil quickly)
3. Place mushrooms bowl side up, uncovered into oven for 15 or so minutes
4. Pan fry bacon until crispy (should crunch up easily into small pieces) don't forget to drain the grease into a jar and not down your sink.
5. Mix equal parts of ricotta and cream cheese in stand mixer until light and fluffy. This is easiest when the cream cheese is close to room temp.
6. With your food chopper mince a small amount of red onion and garlic (mine equaled about 1 TBS), then mince twice that amount of sweet peppers.
7. Toss an equal part of the bread crumbs, the minced veggies, crunched up bacon, and salt and pepper to taste in to the cheese mix and combine.
8. Remove mushrooms from oven and fill with stuffing using the ice cream scoop. Heaping is fine - stuffing mushrooms are thick walled so you'll want your stuffing to live up to the mushroom.
9. Grate Asiago/ Parmesan cheese on top and return to oven for 25-30 minutes.
*You can broil them for the last 2-3 minutes or so to get the cheese on top nice and brown.

You can use just about any veggie you like in the stuffing - my mom doesn't eat meat so I sauteed some broccoli bits with the left over minced up mushroom stalks and incorporated that instead of the bacon and peppers.

Enjoy! But consume with caution! Mushrooms retain an insane amount of heat, and I have personally burned my mouth on many a mushroom.