2 dozen mushrooms (11/2 inch diameter)
2 tablespoons butter or margarine
6 slices bacon
1/2 medium onion, finely chopped (about 1/4 cup)
2 tablespoons dry sherry
1/2 cup grated Cougar Gold cheese
3 tablespoons grated Parmesan, divided
1. Wash, trim, and dry mushrooms thoroughly. Remove stems from caps; chop stems fine. Melt butter or margarine in skillet. Turn mushroom caps over in melted butter or margarine. Arrange caps in baking dish.
2. Fry bacon and remove from pan, leaving 2 tablespoons drippings. Chop bacon and return to pan with onion, chopped stems, and sherry. Cook until liquid has evaporated. Remove from heat. Stir in Cougar Gold and 2 tablespoons Parmesan. Mound in caps. Sprinkle with remaining Parmesan.
3. Can be held up to 24 hours in refrigerator. Bake 10 minutes (20 minutes if chilled) at 400 F.