Wash mushrooms; remove stems and set caps aside. Chop stems very finely. Fry bacon until crisp, remove from grease and crumble. Saute onion and stems in remaining grease.
In mixing bowl, blend cream cheese, bacon, olives, garlic powder, onions and mushroom stems; set aside. Press bottoms of mushroom caps in seasoned bread crumbs and place on greased baking sheet with breaded side up. Fill each with cream cheese mixture. Bake at 325 degrees for 15-20 minutes.
Note: You can make the filling ahead of time, refrigerate it, then stuff and bake mushrooms just before serving. |
