Ingredients
1-3/4 cups soft bread crumbs1 cup grated Parmesan cheese6 tablespoons butter, meltedFILLING:1 cup finely chopped onion1 cup finely chopped sweet red pepper1 tablespoon olive oil4 cups assorted chopped fresh mushrooms3 packages (8 ounces each) cream cheese, softened1 teaspoon salt1 teaspoon pepper1/2 cup sour cream4 large eggs, room temperature, lightly beaten12 bacon strips, cooked and crumbled1 cup crumbled feta cheese1/2 cup minced fresh parsleyRoasted sliced mushrooms, fresh parsley and additional cooked bacon strips, optionalAssorted crackers
Preparation
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool.
In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.
