1 lb. mushrooms
4 slices hickory smoked bacon, diced
1 med. onion, minced
2 tbsp. green pepper, minced
1 tsp. salt
Dash of pepper
1 (3 oz.) pkg. cream cheese, softened at room temperature
1/2 c. buttered bread crumbs fine
1/4 c. hot water

Wash and dry mushrooms. Remove stems and chop and reserve them for stuffing. Saute diced bacon, onion, green pepper, and chopped stems. Add salt and pepper.

Combine cream cheese with the mixture. Press firmly into caps mounding slightly. Lightly press filling into bread crumbs to coat. Place mushrooms in buttered baking dish. Cover and refrigerate. Add 1/4 cup of hot water and bake uncovered at 350 degrees for 15-20 minutes.