1 lb. medium fresh mushrooms
4 bacon slices, diced
1/2 c. minced onion, or use part green onion
2 Tbsp. minced fresh green pepper
1 tsp. salt
1/8 tsp. pepper
3 oz. cream cheese, room temperature
1/2 c. fine dry bread crumbs, plain
1/4 c. hot water
Cilantro & Red Onion Olive Oil
Clean mushrooms, remove and chop stems; set aside stems. Marinate mushroom caps overnight in 1 part olive oil to 2 parts balsamic vinegar.
Fry bacon in a heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, sauté onion, green pepper, and chopped mushroom stems until tender; drain. Add salt and pepper.
Soften cream cheese; blend in cooked bacon and vegetables. Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside down and press gently in the bread crumbs to coat tops. Place in a 9x13x2 inch baking dish. Add hot water to pan and bake, uncovered, 20 to 25 minutes at 325 degrees.
*Tested in Appetizer Cooking Class