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To give mushrooms a richer flavour while making them less watery, roast the mushrooms before stuffing. To do so, clean mushrooms, remove stems and place stem side down on a baking pan lined with parchment paper. Bake at 350° F (180° C) for 15-20 minutes. Remove from heat and allow to cool.
Meanwhile, place oil in saucepan over medium heat. Add onions and sauté until soft, about 5 minutes. Remove from heat.
In large bowl, combine cooked onion with bacon, apple and breadcrumbs.
Spoon into mushrooms and sprinkle each with Parmesan cheese.
Bake at 350° F (180° C) for 15–20 minutes.