adapted from Family Fresh Cooking.com
Yield: 12 mushrooms
Cook Time: 20 minutes
Ingredients
12 medium Crimini Mushrooms, rinsed and pat dry
3 Tbsp bacon, cooked crisp and crumbled, set aside 1 Tbsp for topping
1 ounce cheese cut into pieces (I used Brie and Parmesan) set aside 1/2 for topping
1 tsp fresh thyme, finely chopped; reserve some tops for garnish
1 Tbsp chopped chives, reserve some tops for garnish
1 clove garlic, crushed or a pinch of garlic salt
a twist of fresh black pepper
pinch of smoked paprika
Preheat oven to 350 degrees F.
Cook bacon until crisp, let cool, crumble and set aside.
Gently remove the stems from the mushrooms and finely chop.
Spray a non-stick skillet. Over medium heat saute mushroom stems, chives, thyme with crushed garlic or garlic salt, fresh ground pepper and paprika. Mushrooms should be very soft. Remove from heat. In a medium bowl combine 2 Tbsp bacon with the mushroom mixture. If you are filling with two types of cheese, divide the mixture between two bowls. Add the cheese to the bowl(s).
Place mushroom caps snugly in a baking dish. With a small spoon gently fill the mushrooms with the mixture(s). Top each stuffed mushroom with the remainder of the cheese and bacon crumbles. Bake for about 20 minutes until the cheese is melted. Garnish with the thyme and chives.