Cream Cheese Stuffed Mushrooms

• 1/5 pounds of whole white mushrooms, varying sizes
• 6 oz. cream cheese, softened
• 1/4 cup minced white onion
• 1 TBSP minced garlic
• 2 TBSP minced mushroom stems (see instructions)
• 2 TBSP cooked bacon, chopped fine
• 2 TBSP olive oil
• pinch of salt
• freshly ground black pepper

Preheat oven to 350 degrees Fahrenheit. Mince onion, garlic, bacon. Soften cream cheese. Remove the stems from the mushrooms by pressing them to one side. They should pop out of the mushroom cap whole, leaving a small cavity to fill. Reserve enough of the stems to make about 2-3 tablespoons and chop them fine.

In small skillet, heat the olive oil over medium heat. Add the onion, garlic, and bacon, and sautee until the onion is soft. Add the minced stems, and ocntinute to sautee for 2 minutes. Remove from heat and allow to cool completely.

In a small bowl add the onion mixture to the soften cream cheese, and stir until thoroughly combined. Now put about a Teaspoon or so into each mushroom cap and place them on an ungreased cookie sheet. Put a little bit of ground black pepper on each one. Bake them in the oven for about 8 minutes. Remove and serve.