Bacon Stuffed Mushrooms

I made these little guys for a Labor Day get together we had last night. I have made them for just about every function that requires an appetizer, and they are always well received. I originally started out with a recipe, but over time have morphed it into what I prefer. I'm not actually a huge mushroom fan, and neither is my husband, but these really are so good. I also take the easy road and use the pre-cooked and crumbled bacon (soft kind... hormel is great), but if you enjoy the smell of bacon wafting through your home all day, you can fry up about 10 stripes & crumble them, and then omit the 2/3 cup crumbled bacon that the recipe calls for. If you do this step, also omit the butter and use the greasy pan to sautee your onion/bacon mixture.

Bacon Stuffed Mushrooms

1 - 1 1/2 Pounds Mushrooms, caps and stems separated

1 Package (8 oz.) Cream Cheese, softened

1 Small Onion, chopped finely

2/3 Cup Crumbles Bacon

2 TBSP Butter

1/2 Cup Sharp Cheddar Cheese, grated finely

Fresh Chives (optional)

Carefully, and thoroughly, wash mushrooms. Remove stems, and save. Finely dice onion and mushroom stems and sautee together in a medium size skillet with the butter. Add cream cheese and melt through. Stir in bacon & a handful of chives (if using). When all combined, remove from heat and stuff mushrooms. sprinkle a small amount of cheese on top of each mushroom and place in a casserole dish or baking sheet with sides (they get juicy!). Bake @ 350 degrees for 15-18 minutes. Remove from oven and serve immediately on a fancy platter or cover with tin foil to keep warm. Watch them disappear from the platter!