6 large portabella mushroom caps (suitable for stuffing)
1/2 cup Italian dressing (Kraft)
3 oz. pkg. real bacon pieces (Hormel)
3 green onions, finely chopped
1 cup shredded Mozzarella cheese
1 cup grated Parmesan cheese
1 tbsp. garlic powder
1 tbsp. Cajun seasoning (Tony's)

Preheat oven to 350°F (or for additional flavor, start barbecue using Mesquite or Hickory smoke chips).

Remove stems from mushroom caps and rinse caps. Pat dry and place caps top up on baking sheet. Baste caps with Italian Dressing and then flip over and baste inside of cap with dressing.

Mix remaining ingredients together in small bowl. Spoon mixture into mushroom caps.

Bake caps in oven at 350°F in oven or place on hot grill for 15 to 18 minutes until cheese is melted.

If baked, turn on broiler for 2 to 3 minutes to toast tops.

Serves 6.

Submitted by: Liz Simmons