How this recipe came to be...

I would like to share with you the exquisite circumstances under which I first became aware of this recipe but quite frankly this is a family cookbook and none of you out there could take it anyway. Faint hearts and all. Visitors to the Inn slip into comas after eating these. We wake them with a little stimulation in the right areas. These stuffed mushrroms are so rich that eve money merchants need beware when eating them. You can make a couple dozen, but don't try to eat more than 5 or 6 unless you really want a heart bypass. Smart cooks will figure out to use the low fat products instead of the original recipe listed below. (Save this one for that once-a-year special occasion)

Ingredients

1 doz stuffing mushrooms
6 0z. cream cheese
1/2 cup mayonnaise
3 tbs. chopped chives
1 clove garlic
6 slices of bacon (pre-cooked)
dash of black pepper
1/4 cup parmesan cheese

What to do...

Fry five or six slices of bacon in a skillet and drain.
Mix 6 0z cream cheese, 1/2 cup mayonnaise, 1 clove crushed garlic, 3 tbs chopped chives, a smidgen of really good fresh ground pepper in a bowl.
Crumble the bacon into the mixture, mix well and set in the fridge to stiffen and resolve.

Wash, de-stem, and peel back the cap edges of each mushroom.

With a small spoon, over stuff each mushroom cap with filling.
Cover with freshly grated Parmesan cheese.

Place in a lightly greased baking pan with sides and bake in the oven at 350 degrees for 15 minutes. Watch closely while baking.

Special Serving Instructions...

Serve on a crock dish with your lady's or lord's telephone number printed on the bottom. If you eat enough to be able to see the number call it and apologize to them because they weren't with you to share these.