2 to 3 lbs. med. mushrooms
4 tbsp. butter
White wine or lemon juice, to taste
16 oz. cream cheese, softened
6 green onions, finely chopped
6 tbsp. mayonnaise
6 to 8 strips bacon, cooked and crumbled
6 drops Tabasco sauce
1 c. grated Parmesan cheese
Dash of salt

Remove stems from mushrooms and saute lightly in butter and white wine or lemon juice. Mix all remaining ingredients including stems with electric beater. Mound on mushroom caps, sprinkle with more Parmesan. Bake for 20 minutes at 350 degrees. Filling may be stored airtight in refrigerator and used as needed, for up to 1 week. Serves 20.