Stuffed Mushrooms

I have never really tried to make stuffed mushrooms before but decided I was ready to tackle it for the Super Bowl get together!! They were not as hard as I thought.  They are easy and definitely a keeper.

Ingredients:

24 Mushrooms with stems removed
1/4 cup finely chopped green Onion
1 Garlic clove finely minced
4 oz Cream cheese
1/4 cup Parmesan cheese
1/2 lb Bacon
Salt and Pepper

Directions:

Preheat oven to 350F degrees.  Cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy.  Chop mushrooms stems into small pieces. When bacon is done, remove from pan and set aside.  Reserve 2 tablespoons of bacon grease and discard the rest. Saute onion until soft, add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and Parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and add salt and pepper to taste.  (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot. I try to cram them on a small pan with tin foil or I put them into a mini cupcake pan - that way they are not rolling all over on a pan.