3 tbsp. butter
1 sm. onion, chopped
1/2 clove garlic, crushed
1/2 lb. ground lamb
3/4 c. bread crumbs
1 tsp. parsley
Dash of salt and pepper
Pinch of mace or nutmeg
1 egg, beaten
16 lg. flat mushrooms
8 strips bacon
2 to 3 tbsp. bread crumbs and grated cheese

Heat 2 tablespoons butter; cook onion and garlic 4 to 5 minutes. Add ground meat, cook 7 to 8 minutes, stirring constantly. Mix in crumbs, parsley and capers; season well with salt, pepper and mace. Cool slightly; add enough egg to moisten mixture without making it runny.

Remove stems from mushrooms level with base. Chop stems, add to stuffing mixture. Divide stuffing into the 16 mushrooms. Wrap each mushroom in a strip of bacon; place in buttered fireproof dish. Spoon 1 tablespoon melted butter over mushrooms; cover with foil. Bake in preheated 350 degree oven 20 to 30 minutes; after 15 minutes, remove foil. Sprinkle crumb mixture over, cook 10 to 15 minutes. If necessary, brown under broiler. Yield: 4 servings.