24 fresh large mushrooms
1 8 oz. pkg. cream cheese, softened
1/2 tsp. salt
1/4 tsp. pressed garlic
1/3 c. finely chopped yellow onion
1 tsp. soy sauce
1/4 lb. bacon, cooked and crumbled
1/4 c. finely chopped fresh parsley

Preheat oven to 375°F. Wash mushrooms, drain. Remove stems and chop them. Blend cream cheese, salt, garlic, onion, soy sauce, half of the bacon, and chopped mushroom stems until creamy. Stuff mushroom caps with mixture and place in shallow pan.

Bake 8 to 10 minutes. Remove from oven and sprinkle with remaining bacon and parsley. Serve hot.

Makes 2 dozen.