- 1/2 to 3/4 lb. bacon (lean bacon)
- 8 oz. Philadelphia cream cheese
- 12 oz. pkg. mushrooms (large caps preferred)
- Lawry's seasoned salt
- Leave cream cheese out to soften.
- Microwave or fry bacon until crisp.
- Wash and dry mushrooms on paper towels. Remove stems, leaving just the caps.
- Crush bacon in cream cheese and mix together.
- Add Lawry's seasoned salt, just enough so you can taste it in the mixture.