Bacon and Cream Cheese Stuffed Mushrooms

Preheat the oven to 350 degrees F.

Wipe the mushrooms with a paper towel to remove any dirt. Remove the stems and discard (or save for another use) all but 8 of them. Chop the reserved stems and set aside.

Cook the bacon in a heavy skillet over medium-high heat until just crispy. Remove the bacon to paper toweling to drain. Do not drain the fat from the skillet.

Add the onion and chopped mushroom stems and cook, stirring frequently, until the onion is soft. Drain off the excess grease.

Crumble the bacon and place in a bowl with the cream cheese. Add the onion mixture and mix well.

Stuff each mushroom cap with some of the cream cheese mixture. Place in a baking pan or on a rimmed baking sheet and bake at 350 degrees F for 10-15 minutes or until the cream cheese is bubbly.

Turn the broiler on and let cook just until the tops of the mushrooms are golden brown.

Remove from the oven and let cool for 2-3 minutes before serving.