Stuffed Mush­rooms

(serves four)

12 medium white, but­ton or baby bella mush­rooms, stems removed to make a lit­tle cap
1 tbsp but­ter
3 cloves gar­lic, minced
3 slices Cana­dian bacon, outer skin removed and diced very small
3 tbsps goats cheese
2–3 fresh bread­crumbs
squeeze of fresh lemon juice

In a small skil­let, melt but­ter and saute gar­lic till soft. Add bacon and goats cheese and stir till cheese is melted. Remove from heat and stir in bread­crumbs till you achieve a thick con­sis­tency, suit­able for spoon­ing. Add lemon juice and mix well. Sea­son with salt and pep­per to taste. Spoon into mush­room caps and bake at 350 till bub­bly and begin­ning to brown, per­haps 10–12 min­utes. Stand back and watch them be devoured.

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