20 lg. fresh mushrooms
1 (8 oz.) pkg. cream cheese
2 tbsp. sour cream
4 slices bacon, cooked and crumbled
1 tbsp. minced onions
1/2 tsp. garlic salt

Clean mushrooms; remove mushroom stems. Combine cream cheese and sour cream in small bowl. Mix. Add bacon and other ingredients; blend well. Spoon mixture into mushroom caps. Place mushrooms in a lightly greased 12 x 8 x 2 inch casserole. Bake at 350 degrees for 15 minutes. Yield: 20 stuffed mushrooms.