Bacon and Cream Cheese Filled Mushrooms


about 16 medium size mushrooms
about ½ cup (4 oz) cream cheese (I always use Philadelphia)
2 or 3 rashers of bacon, fried, but not super crisp


Wipe the mushrooms with a damp cloth (never wash mushrooms) and remove the stem. No need for a knife, just pull the stem to one side and it pops out.

Fry the bacon gently, then chop it into little pieces. Mix the bacon pieces into the cream cheese, until evenly mixed.

Stuff a little of the cream cheese/bacon mixture into each mushroom cap and place on a foil lined baking sheet.

Place under the broiler for about 6-8 minutes, or until desired color is reached. Serve hot, or warm.