1cooked chicken breast – very finely diced (about 1 cup)
1/4teaspoonfinely minced fresh thyme
6-8teaspoonspanko bread crumbs
Preheat oven to 375°F.
Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish.
In a large skillet, cook bacon over medium heat until crispy.
Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan.
Add onions and carrots, turning heat down if needed to keep onions from burning. Cook for 3-4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked.
Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme.
Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine. Using a spoon, fill mushroom caps with this mixture – it’s okay if they overflow a little.
Sprinkle panko bread crumbs over mushrooms.
Bake for 20 minutes or until golden brown. Let cool to touch and serve.