• Cooking Time: 8-10 minutes
• Servings: 20-30
• Preparation Time: 20 minutes
• 1 lb of white mushrooms
• 1 whole white onion, diced
• 6-8 oz bacon, also diced/chopped
• 1 cup of (smoked) gouda, shredded
• 1 cup of mozzarella, shredded
• black pepper to taste

1. Preheat the oven to 200°C.
3. Combine shredded cheeses in a bowl, retaining 1/4 cup for later.
5. Wipe off the mushrooms with a damp cloth, do not submerge in water as they will absorb too much and become soggy.
7. Pop mushrooms stems out, dice finally, setting caps aside.
9. Fry the diced bacon until crispy and remove from pan. Drain grease, retaining 2-3 tablespoons in the pan.
11. Fry the diced onion in the bacon pan (in the retained bacon drippings) -- be sure to lower heat so onions don't burn.
13. Add the diced mushroom stems to cooking onions and continue to cook until brown.
15. Combine cooked bacon, onion and mushroom stems in a bowl and let cool.
17. Once cool, toss with large bowl of cheeses.
19. Add pepper -- and any other seasoning you like (dried oregano, parsley, red chili flakes, etc.)
21. Stuff each mushroom cap with the above mixture -- about 1-2 tablespoons per mushroom, depending on size.
23. Place in a baking pan and sprinkle with remaining cheese.
25. Bake at 200°C for 8-10 minutes, until bubbly.

Not really a traditional "American" dish, per se, but Americans DO love bacon and cheese and so, combining those two favorites with mushrooms and baking them to a gooey-sizzle makes for an easy and tasty finger-food. Great as a appetizer, or for barbecues or other casual parties! Submitted by: "Alison May"