1 lb. sm. mushrooms
4 slices bacon, diced
1 med. onion, minced
2 tbsp. green pepper
1 tsp. salt
1 (3 oz.) pkg. cream cheese
1/2 c. buttered bread crumbs

Preheat oven to 375 degrees. Wash and dry mushrooms. Remove and keep stems. Chop stems and reserve for filling. Saute bacon, onion, green pepper, chopped stems and seasoning. Remove from heat when cooked but not browned.

Combine cheese with bacon mixture. Press firmly into mushroom caps mounding slightly. Lightly press filling side of mushrooms into bread crumbs. Place in baking dish, filling side up. At this point can be refrigerated, 1-2 days. Add 1/4 cup hot water and bake 15-20 minutes.