Stuffed Mushrooms



  1. 1/2 to 3/4 lb. bacon (lean bacon)
  2. 8 oz. Philadelphia cream cheese
  3. 12 oz. pkg. mushrooms (large caps preferred)
  4. Lawry's seasoned salt


  1. Leave cream cheese out to soften.
  2. Microwave or fry bacon until crisp.
  3. Drain.
  4. Wash and dry mushrooms on paper towels. Remove stems, leaving just the caps.
  5. Crush bacon in cream cheese and mix together.
  6. Add Lawry's seasoned salt, just enough so you can taste it in the mixture.