Cheddar & Bacon Mushroom Cakes

• 6 12 ounces mushrooms, stems & pieces, drained
• 18 cup shiitake mushroom, diced
• 14 teaspoon salt
• 18 teaspoon black pepper
• 4 ounces cream cheese, softened
• 4 slices bacon, diced
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 tablespoon fresh chives, snipped
• 1 tablespoon fresh parsley, chopped
• 12 cup cheddar cheese, shredded
• 12 cup Italian seasoned breadcrumbs
• 2 eggs, beaten
• 4 -5 garlic cloves, smashed
• 1 cup Italian seasoned breadcrumbs, for dredging

1. Heat diced bacon in skillet over medium-high heat until bacon is crisp and crumbly; remove bacon bits, leaving bacon grease in pan.
2. Turn off the heat to the skillet.
3. Add 4-5 crushed cloves of garlic to the bacon grease, remove & discard garlic cloves when fragrant (to flavor the bacon grease - leave in the grease longer for a more intense garlic flavor).
4. Mix all ingredients (minus the cup of breadcrumbs for dredging) together in a bowl; form into patties, dredge in breadcrumbs.
5. Reheat the bacon grease and fry the patties in the bacon grease until golden brown on each side.

mushrooms, shiitake mushroom, salt, black pepper, cream cheese, bacon, onion, garlic, fresh chives, fresh parsley, cheddar cheese, italian seasoned breadcrumbs, eggs, garlic, italian seasoned breadcrumbs

Taken from www.food.com/recipe/cheddar-bacon-mushroom-cakes-342546 (may not work)