2 (16 oz. ea.) pkgs. fresh button mushrooms

Clean, stem and hollow out mushrooms. Set aside.

STUFFING:

2 (8 oz.) pkgs. cream cheese, softened in a large mixing bowl
1/2 lb. bacon, cooked crispy and cut up (about 8 slices)
2 tbsp. horseradish
1 pkg. dry ranch mix (I use HIDDEN VALLEY®)

Combine all stuffing ingredients together in a large mixing bowl. Stuff the button mushrooms with cream cheese mixture. Bake at 350°F for 20 minutes.

Note: They are really great cooked on the grill for about 20 minutes.

Submitted by: Kathy Hale