This is a recipe I have been making for several years now. My family and friends love the delicious creamy, cheesy filling.

24 Baby Bella Mushrooms
4 oz pkg Cream Cheese (softened to room temperature)
1/3 cup Bread Crumbs (unseasoned)
3/4 cup Finely Shredded Cheddar Cheese
2 TBS Finely Chopped Chives
4 Slices Bacon
2 tsp Crushed Garlic
2 tsp Prepared Horseradish
1/2 tsp Black Pepper
1 TBS Butter
1/2 cup White Wine (or Chicken Broth/Stock)

Clean mushrooms by wiping gently with a damp towel. Trim the ends off of the mushroom stems and discard. Remove the remaining stem portions of the mushrooms and dice then set aside. Place the mushrooms, top down, into a shallow baking dish. Carefully pour white wine (or chicken broth/stock) into bottom of the dish.

Cover and bake at 350 for 12 minutes.

Remove mushrooms from dish and drain on paper towels top side up. Pour cooking liquid from the dish into a small bowl and set aside. Cook bacon until crisp. Remove to paper towels. (When cool, crumble into small pieces.) Pour off bacon grease from frying pan and add 1/4 cup of the reserved mushroom cooking liquid to deglaze the pan. Add the butter and diced mushroom stems.

Cook over medium-high heat until slightly browned, about 5 to 7 minutes. Add bread crumbs and cook for another 3 minutes, stirring constantly. Remove from heat, stir in crumbled bacon and allow mixture to cool. In a medium-size mixing bowl place cream cheese, 1/2 cup of the cheddar cheese, garlic, horseradish, and pepper. Mix until well combined. Add chives and the mushroom, breadcrumb, bacon mixture and stir well. Generously fill mushroom caps with mixture, top with remaining cheddar cheese and place on a baking sheet lined with non-stick aluminum foil, or a silicon baking mat.

Bake at 350 for 10-15 minutes until cheese on top is melted and beginning to brown slightly. Remove from oven and let cool for 3-5 minutes. Place stuffed mushrooms on a plate and serve warm. (This recipe can be doubled or tripled to suit your appetizer needs).

Tip: Save any left over filling, it makes a wonderful topping for a baked potato!

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