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1
preheat oven to 350F
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2
line baking sheet with aluminum foil (clean-up timesaver step, optional)
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3
Spray aluminum foil with non-stick cooking spray & arrange mushroom caps stem-side down on baking sheet.
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4
Bake in oven for approx 10 min, remove, flip, give another quick shot of cooking spray & put back in oven to cook for another 10 min.
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5
remove from oven, if caps are full of water, turn upside down on paper towels to drain while cooling
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6
mix bacon crumbles & cheddar cheese in a bowl
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7
form small balls of bacon mixture to fit inside each mushroom cap, and return to oven for approx 3 min (watch them, time varies depending on size of mushrooms!)
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8
remove from oven & let cool.
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9
place a smear of cream cheese on top of cooled caps
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10
garnish with spring onion (to make sure you can taste the onion, try to use one slice from the thick part of the onion & one piece of the green for color), or tarragon sprigs with long-cut chives
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11
Variations: If you like the taste or convenience of using the mushrooms raw, simply follow the recipe but don't cook anything (also dramatically reduces time to prepare!)
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12
It changes the recipe from being a savory, warm app, to a much fresher, lighter appetizer.
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13
:::: also, experiment with different garnishments; green olives instead of the onion added a slightly different kick
