Three-Cheese Stuffed Mushrooms

Gently remove stems from the large white mushrooms, being careful not to break the caps. Finely chop the white mushroom stems as well as the cremini mushrooms.

Cook the bacon in a skillet over medium heat until crisp. Then remove it from the skillet to a paper towel. Once cooled, chop the cooked bacon. Drain the grease.

In skillet, heat olive oil over medium heat and saute shallots and garlic until softened, being careful not to burn the garlic. Add the chopped mushrooms, thyme, and cayenne pepper and saute until tender.
Stir in cream cheese until melted. Remove skillet from heat and add Swiss cheese and half of the parmesan, and the chopped bacon.

With a small spoon, carefully spoon cheese mixture into each prepared mushroom cap. (If you happened to break any of the mushroom caps while cleaning or cutting off the stem, you can still use them. The cheese mixture kind of holds them together, particularly if they are only slightly broken.)

Place mushrooms on a baking sheet and sprinkle each with some of the remaining parmesan cheese.

Bake at 350 degrees F for about 15-20 minutes. Depending on the size of your mushrooms, you may have to cook them slightly longer.
Enjoy!