24 lg. mushrooms
2 slices chopped bacon
2 green onions, chopped
1/2 c. seasoned bread crumbs
1 tbsp. chopped parsley
6 oz. mozzarella cheese, cut in 24 cubes

Clean mushrooms, remove caps and set aside. Finely chop stems and put into a glass bowl with bacon and green onions. Cover and cook on high 1 1/2 minutes. Pour off fat, stir in crumbs and parsley. Mound crumb mixture in mushroom caps. Push cheese cube into center of each mushroom cap. Place 1/2 of the mushrooms in a ring on a paper lined plate. Cook high 3-3 1/2 minutes. Repeat with remaining mushrooms.