32 mushrooms (1-1 1/4" diameter)
4 slices bacon
1 sm. onion, finely chopped
1/4 c. chopped ripe olives
Sweet pickle relish, optional
1/2 c. grated Parmesan cheese
1 tbsp. Worcestershire sauce
2 tbsp. fine dry bread crumbs
Softened cream cheese

Gently remove stems from mushrooms, leaving caps intact. Carefully wash and pat dry. Fry bacon slices and crumble very small. Fry onion in bacon drippings; drain. Add chopped olives, pickle relish (juice drained off) if desired, Parmesan cheese and Worcestershire sauce to bacon bits and onion.

Mix until well blended. Stir in softened cream cheese and blend well. Stuff mushroom caps and sprinkle on top with fine bread crumbs. Arrange on broiler pan and set 4 inches from heating element. Broil 7 minutes or until hot and brown. Watch carefully. Good appetizer.