Susan Rodgers | Pedernales EC

The savory richness of ground pork, tanginess of cream cheese and earthy depth of mushrooms come together in this bite-sized delight.

1 pound cremini mushrooms
12 slices bacon
1 pound pork breakfast sausage
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons steak seasoning
1 package cream cheese (8 ounces), softened

1. Preheat oven to 350 degrees.

2. Coat a baking sheet with cooking spray. Remove stems from mushrooms and discard. With a paper towel, gently wipe off the caps and place on baking sheet with the cavity side up.

3. In a skillet over medium heat, cook bacon a few slices at a time until crispy and drain on a paper towel.

4. Reserve 2 tablespoons of bacon grease in skillet and add pork sausage and onion. Cook, breaking up sausage with a spoon until well done. Stir in garlic and steak seasoning. Reduce heat to low and cook 2 minutes, then remove skillet from heat.

5. Dice bacon, reserving 2 slices, and add to a bowl along with cream cheese and sausage mixture. Mix until well combined.

6. Fill each mushroom cap with filling and return to baking sheet. Bake 20 minutes, then allow to cool 10 minutes.

7. Crumble reserved bacon slices. Garnish mushrooms with bacon before serving.

Serves 8.