Bacon Cornbread Stuffed Mushrooms

Directions

1. 1
   Preheat oven to 350 degrees F.
2. 2
   Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche).
3. 3
   In a skillet, over medium heat, add the bacon and cook until crisp.
4. 4
   Remove from the pan and set aside on a brown paper bag or paper towels to drain.
5. 5
   In the same skillet, add the onions and saute until translucent.
6. 6
   Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes.
7. 7
   In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops.
8. 8
   Stir in the sauteed onion.
9. 9
   Finely chop the reserved cooked bacon and stir into cornbread mixture.
10. 10
    If the mixture is too dry add a few tablespoons of warm water.
11. 11
    Spoon the filling mixture into each mushroom cap.
12. 12
    Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes.
13. 13
    Transfer to a serving platter and serve.