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What you need:
8 oz bacon
1/2 cup finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
4 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper, to taste
what you do:
Preheat oven to 180 C / 350 F / Gas mark 4
Cut bacon into small pieces.
In a large pan over medium heat, cook bacon until crispy.
Remove bacon from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan.
While bacon is cooking, remove mushroom stems from caps; dice stems until finely chopped.
In the same pan used to cook bacon, saute onions until soft, about 5 minutes (be sure to scrape the bottom of pan, loosening up any brown bits).
Add chopped mushroom stems and garlic; cook for 3 more minutes.
Reduce heat to low; add cream cheese and parmesan cheese, stirring until cheeses are melted.
Add cooked bacon to pan and season to taste with salt and pepper.
Remove mixture from heat and transfer to large bowl.
Stuff each mushroom cap generously with mixture.
Bake for 20 minutes, or until mushrooms are soft and filling is hot.