Heat oven to 425F and line a baking sheet with foil and/or non stick spray. Slice the mushroom caps into ¼ in thick strips and cut the ends off at an angle to imitate a “French fry” cut.

In a small food processor, blend Parmesan cheese and seasonings until the mixture is well combined. Transfer the mixture to a shallow bowl or dish.

Beat the egg in a small bowl. Dip the mushroom fries in the egg to coat.

Carefully roll the mushroom in the Parmesan mixture.

Place the mushroom fries on the prepared baking sheet and roast for about 10 minutes.

While the fries are baking, add bacon strips to a pan and fry over medium heat until crisp. Remove the bacon from the pan and allow to cool before “crumbling” or dicing with a knife.

Remove the fries from oven and cover with shredded cheese and crumbled bacon.

Bake for an additional 5 minutes or until cheese is melted. Top with dried chives and serve.