2 lb. large mushrooms, about 24
4 bacon slices
6 tbsp. butter
2 tbsp. minced onion
2 eggs
1/2 c. shredded Swiss cheese
1/2 tsp. salt
1 c. heavy cream

Wash mushrooms and pat dry. Remove stems; chop and set aside. In large skillet, fry bacon until crisp. Drain, then crumble. Pour bacon fat from skillet and brush mushroom caps with 4 tablespoons of butter. Place in large shallow baking pan. Fry onion in remaining butter about 2 minutes. Add reserved stems and cook 2 minutes longer. Remove from heat.

In a bowl, lightly beat eggs. Stir in cream, cheese and salt. Stir in crumbled bacon and the mushroom mixture. Spoon enough filling into each mushroom to come to the top. Bake at 350 degrees for 30 minutes or until filling is set.