2 dozen mushrooms (1 1/2 inch diameter)
2 Tbsp butter
6 slices bacon
1/2 medium onion, finely chopped (about 1/4 cup)
2 Tbsp dry sherry
1/2 cup grated Cougar Gold® cheese
3 Tbsp grated Parmesan, divided
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. Arrange caps in baking dish.
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.
Can be held up to 24 hours in refrigerator. Bake 10 minutes (20 minutes if chilled) at 400° F. Makes 24.