White mushrooms - stems removed
Brick cream cheese (4oz will do - but 8oz is easier to find) - softened
1/4 C sour cream per 4oz cream cheese
2 dashes Worcestershire sauce
Salt & pepper to taste
~1/4 C bacon pieces/bits/whatevers
seasonings from around the house (parsley, garlic, oregano, cheddar cheese, pepper flakes, parm cheese, chilis, etc etc etc)
Line a baking sheet with foil. Place mushrooms on sheet, bottoms up.
In a bowl, combine the remaining ingredients. Stir to combine.
Place filling mixture in a piping bag, or in a plastic zip-top bag. Snip off the end of the bag to create a piping bag.
Fill each muchroom cap generously.
Broil the mushrooms on low until brown on top.
In the past I've skipped the sour cream and used a bit of Ranch dressing.
Sometimes I don't add any cheese or spices. Just the basic ingredients.
No two batches are ever the same. And they're always yummy.