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.