Garlic Butter Pasta Stuffed Mushrooms

1½ cups spaghetti
6 large portobello mushrooms, caps & gills removed
1¼ sticks of butter
SIDS SALT & PEPPER to taste
4 slices bacon
3 cloves garlic, chopped
¼ cup heavy cream
1 cup Parmesan cheese, divided
6 slices mozzarella
6 slices of provolone
Fresh parsley, chopped, for garnish

Preheat the oven to 200°C.
Cook spaghetti according to box directions, drain and set aside.
On a baking sheet, add mushrooms. Hollow out the inside of them, leaving empty mushroom tops. In the center of each mushroom, place 1 tsp of butter and season with SIDS SALT & PEPPER to taste.
Bake the mushrooms in the oven for 10-15 minutes until the mushrooms are soft but still holding their shape. Next, turn the oven to low broil.
Meanwhile, in a large saucepan on medium / high heat, cook the bacon until crispy, then remove from the pan and roughly chop. In the same pan on medium / high heat, add the butter and melt, followed by the garlic and sauté for 2 minutes until fragrant. Remove the pan from the heat.
Add the cooked pasta and chopped bacon back into the pan along with the cream and a half cup of Parmesan. Stir together to coat everything.
Using a fork, swirl the pasta into rounds and place into the mushrooms. Sprinkle with the remaining Parmesan. Add the mozzarella and provolone and place in the oven on low broil for 3-4 minutes until the cheese is golden and bubbling. Sprinkle with the chopped parsley and serve.