INGREDIENTS
16 oz
baby portobello mushrooms
2 tbsp
olive oil
1
medium sized onion, diced
8 oz
cream cheese
1 cup
shredded smoked gouda cheese
1 tsp
granulated garlic
1 tsp
black pepper
1/4 tsp
kosher salt
12
slices cooked bacon, divided use
1 tbsp
chopped fresh parsley for garnish