12 slices of bacon
1 lb. fresh, med. mushrooms (about 36)
1 c. finely chopped onions
2/3 c. finely chopped celery
1/2 c. chicken broth
2 tbsp. butter
Pinch of powdered thyme, rosemary and sage
1/2 c. pkg. bread crumbs
Salt and pepper to taste

Fry bacon until crisp, drain on paper towel. Reserve 4 tbsp. bacon drippings. Remove mushroom stems and chop fine; reserve mushroom caps.

Heat reserved bacon drippings in frying pan. Add chopped mushroom stems, onions and celery. Saute for 15 minutes. Add broth, butter, thyme, rosemary, and sage; heat until butter is melted and remove from heat. Add bacon bits and bread crumbs to mixture; stir well. Taste, adding salt and pepper Fill mushroom caps with bacon mixture and place on baking sheet. Broil in preheated oven for 5 to 7 minutes until mixture is toasty and mushrooms are very hot. Makes 3 dozen.