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INGREDIENTS

• 1 ½ pounds medium-large white mushrooms
• 4-5 slices of bacon
• ¼ cup onion
• 1 tsp fresh thyme
• 3 ounces cream cheese
• 3 ounces blue cheese

PROCEDURE

Wash your mushrooms and use a dry towel to wipe off the outsides, then very carefully remove the stem from each mushroom. Cook bacon in frying pan. Finely dice reserved mushroom stems and finely dice onion. Mince optional 1 tsp of thyme.

Once the bacon is out of the pan and draining on paper towels, add the onions, mushrooms and thy,me and cook those on medium heat until the onions are nice and soft and the mushrooms have given up their water and dried out quite a bit.

That will take 6 to 8 minutes to cook, and when it's done, turn the heat off and let it cool down to room temperature. At some point, you'll need to finely dice the crispy bacon as well.

Next, add cream cheese and blue cheese to a mixing bowl and add the cooled down mushroom mixture and finely chopped bacon. Use a fork to mix everything together.

Put the mushroom caps into a 9 by 13 inch baking dish and use a teaspoon to divide the blue cheese and bacon mixture into those. Then place the baking dish on the center rack of a preheated 350 degree oven.

They'll take just about 25 minutes to bake, and as soon as you can handle them, take them out of the baking dish and out of the water that was released from the mushroom caps themselves.

HINTS

You can make these ahead of time, keep them cool in the fridge and then bake them off just before your party.