Stuffed Mushrooms

I'm pretty sure that it's impossible to go wrong when you are combining cream cheese with bacon! These tasty little mushrooms are filled with a delicious mixture of cream cheese, bacon, green onions and some other little tidbits to give you big flavor in every bite. I love serving these for guests or as part of a "bar food night" (this is when I cave in and serve buffalo chicken dip, salsa, and skins for an actual meal! Not so healthy, but still better for you than getting it a restaurant). Most of the time, recipes suggest using larger mushrooms (usually labeled "Stuffing Mushrooms"), but I like to use baby bellas or white mushrooms so that you can just pop them in your mouth without making a huge mess. I don't think the picture below quite gives these delicious bites justice, but you get the idea! So yummy! Serving: 4-6

Ingredients:
1 package baby bellas or button mushrooms, stems reserved
6 oz. softened cream cheese (use that extra two oz. to amp up mashed potatoes!)
1 green onion, chopped finely
2 slices of bacon
salt, black pepper
1/4 tsp. garlic powder

Assembly:
Cook bacon over medium heat until done. Chop mushroom stems and brown them in the bacon fat. Allow bacon and mushroom stems to cool. Crumble bacon and mix it and all other ingredients together. Stuff into mushroom caps and line them on a baking sheet. Bake at 375 for 10-12 minutes or until tops are slightly browned. Serve immediately.