Stuffed Mushroom Caps

*Note: I like to mix chopped bacon with hamburger meat and cook together. Also, don’t forget to let the cream cheese soften before using. For a creamier texture and a little ‘punch’, you can add a dash of Worcestershire and Tabasco and two tablespoons of sour cream in place of two tablespoons of cream cheese.

1. Clean and stem the mushrooms. Preheat your oven to 375 degrees and grease a foiled cookie sheet.

2. Dice the bell pepper, mushroom stems and onion and toss in a food processor with the garlic and sage. Process until all is mixed together well and remove.

3. Heat a pan or skillet with a little bit of olive oil and cook the meat (of your choice) with the bell pepper and onion and garlic mix. When the meat is browned, remove and pour into a mixing bowl.

4. To the bowl with the meat mixture, add three tablespoons of the Parmesan, the mozzarella, and cream cheese. Season with salt and pepper to taste.

5. With a melon scoop(er), fill each mushroom cap with the mix.

6. Mix the remaining Parmesan and bread crumbs and sprinkle on top of stuffed mushrooms.

7. Drizzle a little olive oil on each one and bake for 15 minutes in the oven.