8 oz. pkg. cream cheese, softened
3 slices of bacon
2 tbsp. dried chives
12 oz. pkg. of mushrooms
1 tbsp. butter

Cook bacon until crisp - set aside. Remove stems from mushrooms and reserve for another use. Heat butter in large skillet. Sauté mushroom caps on each side for 1-2 minutes. Mushrooms will still be firm. Set aside to drain, open side down. Combine cream cheese, bacon (crumbled) and chives. Fill mushroom caps with cream cheese mixture. Place caps under broiler until lightly browned. Cool slightly before serving.