Smoky Stuffed Mushrooms

Ingredients:

• 12 button or cremini (baby portobello) mushrooms
• 7 slices bacon
• 1/4 cup diced onion
• 8 oz cream cheese, room temperature
• 1/2–1 cup shredded sharp cheddar cheese
• Black pepper, to taste
• 1/2 teaspoon garlic powder
• 2–3 tablespoons butter or reserved bacon drippings
• 1/2 cup bread crumbs, seasoned or plain

Instructions:

1. Preheat oven to 350°F (175°C). Clean mushrooms and remove stems. Chop stems and set aside. Cook 3 bacon slices until limp and 4 slices until crisp. Reserve drippings.
2. In reserved drippings, sauté diced onion and chopped mushroom stems until soft.
3. Chop crisp bacon. In a bowl, mix cream cheese, chopped bacon, and cheddar cheese.
4. Stir in onion/mushroom mixture, black pepper, and garlic powder.
5. Spray a baking dish with cooking spray. Fill each mushroom with the cheese mixture.
6. Cut limp bacon slices into quarters and place one piece on each mushroom. Sprinkle with bread crumbs and drizzle with bacon drippings or melted butter.
7. Bake for 20 minutes, until golden and bubbly.