20 lg. fresh white mushrooms
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. sour cream
4 slices bacon, cooked & crumbled
1/8 tsp. garlic powder
1 tbsp. minced onion
1/2 tsp. dill seed
1 pinch McCormick dill weed

Clean mushrooms and remove stems. Combine cream cheese and sour cream in small bowl. Beat at medium speed until smooth. Add chopped up stems, bacon, garlic, onion, dill seed and dill weed. Stuff mushrooms and sprinkle Parmesan cheese on top of each one. Place mushrooms in lightly greased 12 x 8 x 2 inch pan. Bake 15 minutes at 350 degrees or until brown. Can make 1 day in advance. Place in refrigerator. Bake before serving.