STUFFED MUSHROOMS PENZEYS

l0 slices bacon fried and crumbled
2 l2 oz. pkgs button mushrooms
l med onoion minced (about l cup)
2 bsp. butter
l/4 tsp. salt
l/4 tsp. black pepper
l/4 tsp. ggranulated garlic
3 slices white bread broken into soft crumbs
2 cups sharp cheddar cheese grated
Fry bacon until crisp. Drin. When cool crumble into bits and set aside. Lightly rinse mushrooms. Break the stemps from the caps. Place mushroom caps on microwave safe plate. Cover with plastic wrap and refrigerate unitl you are redy to stuff them or else they will turn slightly brown. Mince mushroom stems and onio . Heat the butter in fryhing pan over med heat. Add the mushroom stems and onions and saute about 5 mins or until onions are translucent and the mushrooms are giving up juie. Add s&p and garlic and stir to blend. While mushrooms and onions are cooking prepare the bread crumbs by using food processor. Turn the heat down to low. Add bread crumbs, bacon and cheddar to mushroom mixture. Mix until cheese melts. As the cheese melts the ingredients will stick together forming a ball. Remove the mushroom caps from the refrigerator. Using a tsp, stuff the caps with the filling mounding the filling fairly high. Microwave for 3-5 mins on high depending on size of mushrooms. They are ready when the caps are soft and ther is quite a bit of juice on the plate.
(this is one dish where microwave cooking is better than oven).
Penzey