INGREDIENTS
1 1/2 cups
spaghetti
6 larges
portobello mushrooms
1 1/4 sticks
butter
1 serving
salt and pepper
4 slices
bacon
3 cloves
garlic
1/4 cup
heavy cream
1 cup
parmesan cheese
1 serving
salt and pepper
6 slices
mozzarella
6 slices
provolone
1 serving
fresh parsley