8 slices bacon
8 medium fresh mushrooms, stems removed
1 cup (4 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1/4 cup mayonnaise
2 tablespoons onion, finely-chopped
In skillet, cook bacon until crisp; drain thoroughly. Crumble bacon; set aside.
For filling, in a small bowl, combine Wisconsin Sharp Cheddar Cheese, mayonnaise, onion and crumbled bacon. Stir until thoroughly combined. Spoon mixture into mushroom caps, mounding filling slightly in each cap.
Arrange filled mushroom caps in a single layer in a 10x6x2 inch baking dish. Cover dish with foil. Bake at 325 F for 20 to 25 minutes, or until heated through.
This recipe courtesy of Wisconsin Milk Marketing Board.