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1
Gently remove stems from the large white mushrooms, being careful not to break the caps.
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2
Finely chop the white mushroom stems as well as the cremini mushrooms.
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3
Cook the bacon in a skillet over medium heat until crisp.
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4
Then remove it from the skillet to a paper towel.
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5
Once cooled, chop the cooked bacon.
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6
Drain the grease.
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7
In skillet, heat olive oil over medium heat and saute shallots and garlic until softened, being careful not to burn the garlic.
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8
Add the chopped mushrooms, thyme, and cayenne pepper and saute until tender.
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9
Stir in cream cheese until melted.
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10
Remove skillet from heat and add Swiss cheese and half of the parmesan, and the chopped bacon.
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11
With a small spoon, carefully spoon cheese mixture into each prepared mushroom cap.
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12
(If you happened to break any of the mushroom caps while cleaning or cutting off the stem, you can still use them.
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13
The cheese mixture kind of holds them together, particularly if they are only slightly broken.)
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14
Place mushrooms on a baking sheet and sprinkle each with some of the remaining parmesan cheese.
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15
Bake at 350 degrees F for about 15-20 minutes.
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16
Depending on the size of your mushrooms, you may have to cook them slightly longer.
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17
Enjoy!
