Ingredients:
1 c. bacon
1/2 c.
finely minced sweet onion
1 clove
garlic, minced
2 c. white
button mushrooms
4 oz. cream
cheese
1/4 c.
grated parmesan cheese
salt and
pepper
Directions: Preheat the oven to 350 F degrees.
Using scissors or a sharp knife, cut raw bacon into small pieces. In a large
saute pan, over medium heat, cook bacon until nice and crispy. While bacon is
cooking, remove mushroom stems from caps and chop stems into small pieces. When
bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon
grease and pour the rest from pan. Saute onion until soft about 5 minutes,
scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and
garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and
parmesan cheese and stir until cheeses are completely melted. Add the reserved
chopped bacon and season to taste with salt and pepper. (Mixture can be made
ahead of time and kept in the refrigerature in an airtight container for two
days.) Remove mixture from heat and stuff each mushroom cap generously with
mixture. Bake at 350 F for about 20 minutes or until mushrooms are soft and
filling is nice and hot. ~ Chef ~
