I'm a Slacker and a Bacontarian! (Bacon-Stuffed Mushrooms)

It's been really hot out these past couple of weeks.  And I've been really lazy.  It's not that I've not been eating the bacon.  It's just that I've not been sharing it with you.  It's hard to share the bacon.  Really it is. 

I Love Bacon, you know...and I love appitizers.  Sometimes you don't want a meal.  Especially at night.  If your hankering for a late night snack and want to fill in that salty/savory craving, sometimes stuffed mushrooms are the way to go.  Or, if you're having a party...Just make a triple batch!)  These mushrooms were gone in 5 minutes.  3 adults happily sated the late night grumble of the stomach beast.

Bacon-Stuffed Mushrooms

1 Package of whole white mushrooms

1 Onion, diced
6 slices of Bacon cooked, drained and chopped fine
½ cup Panko Bread Crumbs
¼ cup Italian Bread Crumbs
¼ cup Parmesan Cheese
¼ cup shredded Cheddar Cheese

Directions:

Preheat oven to 375 degrees Fahrenheit.  Dice bacon and sauté in a pan, until crispy.  Drain on a paper towel.  Remove excess bacon grease from the pan, but reserve about 2 tablespoons to cook the diced onion.  On medium heat, cook onion until it becomes translucent and golden in color.  Remove from heat.

Remove any dirt from the mushroom cap and stem with a slightly dampened paper towel.  Pull mushroom stems off, and dice the mushroom stems fine.  Place mushroom caps, cap-side down on a pie pan or shallow baking dish.

In a bowl combine bread crumbs and parmesan cheese.  Then add diced mushroom stems, onion and bacon.  Mix well.  Spoon mix into each mushroom cap filling it to capacity. 

Place in the oven and bake for 15 minutes, or until mushroom softens.  Then add remaining cheddar cheese over the top of each mushroom, and bake for an additional 5 minutes.  Remove from oven and devour.