Makes: 40 mushrooms

Description: My husband and I were watching an episode of Bobby Flay (way back when he was on Lifetime, way before he had his own show on The Food Network). We watched him make stuffed mushrooms and decided that we could make a better version of his mushrooms. Now, I know this sounds like a lot of garlic and onions, but somehow it cooks into a delicious taste that my kids love...and trust me; if they knew it was garlic and onions they would not eat them. People that hate onions and garlic will love these, if you don't tell them what they are eating :-)

Ingredients:
2 lbs  White button mushrooms
6-8 strips  Bacon
3 cloves  garlic
1  cooking onion
1/2 lb  hard cheese
1/2 lb  soft cheese
1 stick  butter

Instructions: Wipe mushrooms off, don't rinse them as rinsing mushrooms toughens them. Remove stems, but don't discard. Cook bacon until crisp, I find microwaving the bacon between sheets of paper towels is easiest, as it's going to get crumbled, doesn't have to look pretty. Mince garlic and onions as finely as possible. Shred both cheeses. If you're using a super soft cheese, that can be cut into small cubes. (I love to use Swiss or Aged Sharp White Cheddar and Havarti, but you could use Muenster and Cream cheese, or Muenster and Swiss, it's up to you). Add all ingredients except mushrooms and butter into bowl, but don't over mix, you just want it to incorporate into a filling.

Now, fill each mushroom cap with the filling. Place mushrooms on a cooking sheet with a lip. In other words, a completely flat cookie sheet will be a disaster as it will make a mess in your oven. Use a cookie sheet or baking pan with at least a 1/2 inch "lip" or edge. After filling the mushroom caps, place pats of butter here and there between mushrooms. The butter doesn't have to go between every mushroom, just here and there...now time to cook.

Place the pans in the center of oven, and cook at 350 degrees for 1 hour. Yes, one hour. Pull the pans out and let sit for about 5 to 10 minutes. Transfer the mushrooms onto serving dish, but whatever you do..don't rinse off the pans just yet...the "liquid"on the bottom of the pan, which will solidify, is almost the best part of this recipe. It's like the bowl after making a cake, or the mixers after making cookies; it is to die for; or at least fight over. This is some good stuff, and although not healthy, it's very delicious and I learned the hard way that I had been throwing away the delicacy of this dish for years.

via Erin Mcclain's personal recipe