3 (8oz) packages fresh button mushrooms
¼ cup unsalted butter
2 cloves garlic, minced
2 green onions, minced
¼ tsp salt
1 (8oz) package cream cheese, softened
10 slices bacon, cooked and crumbled
¼ cup shredded Cheddar cheese
Garnish: chopped fresh parsley
Remove stems from mushrooms. Finely chop enough stems to equal ¼ cup; set aside. (Discard remaining stems.) Wipe mushroom caps clean with a damp paper towel. Place caps on a rimmed baking sheet.
In a medium saucepan, melt butter over medium heat. Add garlic, green onion, and reserved chopped mushroom stems. Cook for 4 to 5 minutes, or until tender. Stir in salt, cream cheese and bacon, stirring until cream cheese melts. Add Cheddar cheese, stirring well. Remove from heat, cover, and chill for 30 minutes.
Preheat oven to 350°.
Spoon cream-cheese filling evenly into mushroom caps.
Bake for 25 minutes.
Garnish with chopped fresh parsley, if desired.
Serve Immediately.
From Jane Metler, MLRE.org