These mushrooms are above and beyond!!

Ingredients:

• 20 large, fresh mushrooms
• ¼ c butter
• 6 slices bacon, fried and crumbled
• ½ c bread crumbs or stuffing mix
• ¼ c parsley, chopped
• ¼ c green onions sliced thin
• ¼ tsp thyme, crumbled
• 3 oz cream cheese, softened
• 1 c Tillamook extra sharp cheddar, shredded (4 oz)
• parsley and cherry tomatoes for garnish

Directions:

1. Remove stems from mushrooms, reserving stems.
2. Brush mushroom caps with butter.
3. Brush cookie sheet lightly with butter.
4. Arrange mushrooms on cookie sheet.
5. Chop stems.
6. Brown bacon and drain on paper towels. Crumble.
7. Saute mushroom stems, bread crumbs, parsley, onion & thyme in bacon drippings.
8. Beat cream cheese until smooth.
9. Stir in cheddar cheese.
10. Stir in bacon and mushroom mixture until blended.
11. Spoon mixture into mushroom caps.
12. Broil 4 inches from heat, 3 to 5 minutes.
13. Arrange on platter.
14. Garnish with parsley and cherry tomatoes.

Serves: 20 pieces

Source: The Tillamook Cookbook