Stuffed Mushrooms

Remove stems from mushrooms, place in food processor with chopped onions and blend until smooth. Place in saute pan with butter and cook until the mushroom liquid evaporates. Then add bacon and cook for another 5 minutes or so. Remove from heat, add the cubed cream cheese and let it melt into the mixture.

Place mushroom caps on a cookie sheet with sides or into a 13X9X2″ pan. Put enough filling in each cap to mound up a little, and sprinkle the tops with dried bread crumbs. Pour about 1/2 inch of water around the mushrooms. Bake at 350 degrees for about 20 minutes; drain water (I use a turkey baster to suck it out). Enjoy.

You can use real bacon if you’d like. Just be sure to chop and fry it (not too crispy) before adding.