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1
The amounts I used are approximations.
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2
For the mushrooms, I use the standard size package in the store.
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3
Preheat oven to 350 degrees.
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4
Separate the caps from the stems of the mushrooms; you can buy just the caps, but some people use the stems in the filling, and I am one of those people.
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5
Wipe the caps gently with a wet cloth or paper towel to remove any residual dirt.
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6
Cook the bacon until it is quite crispy, and after you remove it, turn the stove down low under the bacon grease.
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7
Place the mushroom caps top-down in the bacon grease, slightly salt and pepper the insides, and sprinkle a little Worcestershire sauce in the insides.
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8
Just barely cook them to let them absorb some of the fat.
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9
In a food processor, combine the bacon, cream cheese, cheddar or edam, scallions, and if you like, some mushroom stems.
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10
Add just a little Worcestershire sauce to this, and salt and pepper to taste.
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11
Remember though, the bacon is already salty so you shouldn't need much.
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12
Pulse until the mixture is uniform.
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13
Stuff the mushroom caps with the filling, place on a baking sheet, and bake for about 10-15 minutes, depending on the size of the mushrooms.
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14
They should be soft and a little jiggly, and the filling should be very soft.
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15
These are best served still warm, and I adjust the recipe a little every time depending on what I like.
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16
You can top the cooked mushrooms with leftover bacon crumbles, scallions, chives, or whatever you have around.
