Ingredients:

• 2  8 oz packages of Baby Bella mushrooms
• 1  pack of nitrite free bacon, cooked and cut into small pieces
• 1  8 0z package of cream cheese, softened
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp black pepper

Steps:

1. Set oven to 375 degrees.
2. Scrub and rinse mushrooms.
3. Pop out the stems of the  and set aside in a bowl.
4. Place mushroom caps on a broiler pan or cookie sheet lined with foil.
5. Chop the stems of the mushrooms into very small pieces.
6. In a large bowl combine softened cream cheese, chopped mushrooms stems, and bacon.
7. Using a spatula, mix until thoroughly combined.
8. Add salt, garlic powder, and pepper and mix until throughly combined.
9. Using a butter knife, scoop a chunk of the mixture and stuff it into a mushroom cap. Continue stuffing mushrooms until the mixture is finished. (I usually have enough left over to overstuff some of my mushrooms!)
10. Place mushrooms in oven and bake for about 25 minutes.
11. Set the oven to broil and broil the mushrooms for 1-2 minutes until lightly golden and bubbly.
12. Let cool for a few minutes before serving.

T-Tip: For a spicy version, sprinkle a little cayenne on top right before baking.

T-Tip: If you like herbs, mix in a 1/4 tsp of dried parsley into the mix and top mushrooms with a sprinkle of kosher salt.

T-Time Saver: The filling can be prepared ahead of time. Keep it in the refrigerator in an airtight container until ready to use.

T-Time Saver: Try “frying” your bacon in the oven. Place bacon on a cookie sheet and bake at 350 degrees for 15-20 minutes. Drain on paper towels. Done!