BACON MUSHROOM CAPS
40 medium mushrooms
1/2 pound bacon, crisply cooked and crumbled
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup butter, softened
1/2 cup finely crushed corn chips (I use Fritos)
2 cloves garlic, finely chopped
2 tablespoons finely chopped onion
1 tablespoon dry red wine
Remove stems from cleaned mushrooms; chop stems. Combine stems with remaining ingredients. Fill mushroom caps. Place an inch apart on baking sheets and broil 5 to 7 minutes until lightly browned and bubbly. Serve hot.