Stuffed mushrooms

1. Mince Onions.
Cut each strip of bacon in half lengthwise, and then in half crosswise.
Wash mushrooms and pull out stems. Save about 1/3 of the stems and discard the rest.
Mince the saved stems.
Sauté bacon, minced mushroom stems, and onion in butter until onion is translucent. Bacon does not need to be crispy, just cooked.
Add bacon & onion mixture to cream cheese and stir until well blended. Mixture will be very soft.
Add in bread crumbs slowly, until mixture is firmer, but still spreadable.
Spoon a teaspoon of mixture into each mushroom cap and place in a coated 9 x 13 pan.
Bake at 350 degrees for 25 to 30 minutes.
Stuffed, uncooked mushrooms can be kept in the refrigerator overnight if necessary.