Ingredients
- 12 large crimini mushrooms
- 1 pound extra lean ground beef
- 2 tablespoons dry breadcrumbs
- 2 dashes Worcestershire sauce
- 1 clove garlic
- 4 slices bacon
- 1-3/4 onions
- Butter
- Teaspoon of sugar
- Mustard
- 1/2 pound Emmentale cheese (or substitute any Swiss cheese)
Directions
Remove the stems from the mushrooms. Put mushroom caps into a buttered baking dish. Set aside.
Mince bacon. Fry until crisp. Remove bacon from the grease, set aside.
Finely chop 4 mushroom stems and sauté with 1/4 of an onion, finely minced in a small amount of the bacon grease, until translucent. Add 1 finely minced clove of fresh garlic. Stir for 1 minute. Remove to cool.
Put ground beef in a bowl. Season with 2 dashes of Worcestershire sauce, salt and pepper. Add bread crumbs and the mushroom/onion sauté and stir to combine.
Dice 1-1/2 yellow onions. Melt butter in skillet over medium to low heat. Add onions, stirring occasionally until golden brown. Add salt, pepper, and a teaspoon of sugar. Set aside to cool.
Grate cheese.
Fill mushroom caps with ground beef mixture. Bake in a 375* oven for 25 minutes.
Remove from oven. Place small amount of mustard on top of each. Spoon 1 teaspoon of carmelized onion on each. Top with cheese. Sprinkle bacon. Return to oven for 5 minutes until cheese is melted.
