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SERVES:
Makes approx. 3 dozen

INGREDIENTS:

• 4-5 slices bacon, cooked until crisp


• 1 1/2 pounds medium large white mushrooms, stems carefully removed and reserved


• 1/4 cup finely diced white onion


• 1 tsp fresh chopped thyme


• 3-ounces blue cheese, room temperature


• 3-ounces cream cheese, room temperature

  PROCEDURE:

  Finely dice the reserved mushroom stems and finely dice about 1/4 cup of onion and mince an optional tsp of fresh thyme.
  
  Once the bacon is out of the pan and draining on paper towels, add the onions, mushrooms and thyme, if you're using it, 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 6-7-8 minutes to cook and when it's done, turn the heat off and let it cool down to room temperature and, at some point; you'll need to finely dice the crispy bacon as well.
  
  Next, add 3 ounces each of room temperature cream cheese and blue cheese, to a mixing bowl, and add the cooled down mushroom mixture and finely chopped bacon and use a fork to mix everything together.
  
  Put the mushroom caps into a 9 x 13-inch baking dish and use a teaspoon to divide the blue cheese and bacon mixture into those and 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 into the pan from the mushroom caps themselves.

  HINTS:

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