Quiche Stuffed Mushrooms

• 2 lb. large mushrooms
• 5 slices bacon
• 6 Tbsp. butter
• 2 Tbsp. minced onions
• 2 eggs, lightly beaten
• 1 c. heavy cream
• 2 2/3 c. shredded Swiss cheese
• 3/4 tsp. salt

1. Rinse mushrooms, pat dry and remove stems.
2. Chop stems (makes about 1 1/2 cups) and set aside.
3. In large skillet, saute bacon until crisp; drain on paper towel, crumble and set aside.
4. Pour bacon drippings from skillet.
5. In the same skillet, melt butter. Use about 4 tablespoons of melted butter to brush the outsides of the mushroom caps and place in large shallow 13 x 9 x 2-inch baking pan.
6. To the butter remaining, add onion and saute, then add mushroom stems and saute 2 minutes longer.
7. Remove from the heat. In bowl, combine eggs, cream, cheese and salt.
8. Stir in bacon and mushroom mixture.
9. Fill caps.
10. Bake at 350u0b0 for 30 minutes.

mushrooms, bacon, butter, onions, eggs, heavy cream, swiss cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=341783 (may not work)