Ingredients
24 medium fresh mushrooms (about 16 ounces), stems removed10 bacon strips, finely chopped1/2 cup finely chopped red onion2 garlic cloves, minced2 teaspoons minced fresh basil1/2 teaspoon minced fresh thyme1 container (8 ounces) cherry-size fresh mozzarella cheese24 ripe olive slices24 orange sword picks or toothpicks
Preparation
Preheat oven to 400°. Place mushroom caps in an ungreased 15x10x1-in. baking pan. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons in pan.
Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic, basil and thyme; cook 1 minute longer. Remove from heat; stir in bacon.
Place about 1 teaspoon bacon mixture into each mushroom cap. Bake 7-9 minutes or until tender. Top each mushroom with a cheese ball; bake 3-4 minutes longer or until cheese is softened. Remove from oven; immediately press an olive slice on top of cheese. Insert a sword pick into each cheese ball. Serve warm.
