Stuffed Mushrooms With Ricotta Surprise

I had made these once before and just had to make them again...so very delicious!  This time, I did not have any fresh parsley on hand, nor any pancetta, so I used dried parsley and regular bacon--still completely tasty, highly recommend!
Link to original:
http://www.italianfoodforever.com/2011/06/stuffed-mushrooms-with-ricotta-surprise/
(for some reason, the side scroll bar disappears after being on the site for a moment--you can get it back by refreshing the page)

**The pork chop pictured here was a recipe that was just so-so, thus will not be posted**

Ingredients:

1 lb. button mushrooms (or baby bellas would be good, too.  I only had 12 oz. of mushrooms on hand, so I ended up with a little leftover stuffing because I used a little more on most ingredients)
2 T. finely chopped pancetta or bacon
1 T. olive oil
1 1/2 tsp. bottled minced garlic
1 tsp. dried parsley (or 2 T. fresh, chopped)
6 T. breadcrumbs
1/4 c. grated Parmesan cheese
1/4 c. dry white wine

1/2 c. ricotta
salt and pepper, to taste
olive oil, to drizzle

Instructions:

1. Heat oven to 375°F.  Brush mushrooms clean and pop out stems.  Place caps on a baking sheet.

2. Finely dice 2/3 of the stems.

3. In a small skillet, heat olive oil over medium heat.  Add mushroom stems and pancetta (or bacon) and cook until the mushrooms have softened.

4. Add the garlic and cook for another minute or two.

5. Remove from heat, transfer to bowl and add parsley, breadcrumbs, and Parmesan.

6. Stir in wine, season with salt and pepper.

7. Spoon a small amount of ricotta into each mushroom cap (just enough to cover/fill leveled) and season with salt and pepper.

8. Top with breadcrumb mixture, then drizzle with olive oil.

9. Bake for 25 minutes, then allow to cool on sheet for 10 minutes after removing.

10. Serve and enjoy!