8 oz. med.-size fresh mushrooms (about 18 to 20)
6 slices bacon
1 sm. onion, finely chopped
3 tbsp. mayonnaise
2 oz. (1/2 c.) Cheddar cheese, shredded

Heat oven to 350 degrees. Wash and drain mushrooms; remove stems. Finely chop stems. In medium skillet, cook bacon until crisp. Remove bacon; drain on paper towel. Crumble bacon; set aside. Discard all but 2 tablespoons drippings from skillet. Saute mushroom stems and onion in bacon drippings for 3 minutes or until tender; drain thoroughly. In small bowl, blend bacon, mushroom stems, onion, mayonnaise and cheese. Fill mushroom caps with stuffing mixture. Place mushrooms filled-side-up on ungreased 15 x 10 inch jelly roll pan. Bake at 350 degrees for 15 to 20 minutes or until filling is hot and cheese is melted. Makes 18 to 20 appetizers.