Quiche Stuffed Mushrooms - cooking recipe

Ingredients

2 lb. large mushrooms
5 slices bacon
6 Tbsp. butter
2 Tbsp. minced onions
2 eggs, lightly beaten
1 c. heavy cream
2 2/3 c. shredded Swiss cheese
3/4 tsp. salt

Preparation

Rinse mushrooms, pat dry and remove stems.
Chop stems (makes about 1 1/2 cups) and set aside.
In large skillet, saute bacon until crisp; drain on paper towel, crumble and set aside.
Pour bacon drippings from skillet.
In the same skillet, melt butter. Use about 4 tablespoons of melted butter to brush the outsides of the mushroom caps and place in large shallow 13 x 9 x 2-inch baking pan.
To the butter remaining, add onion and saute, then add mushroom stems and saute 2 minutes longer.
Remove from the heat. In bowl, combine eggs, cream, cheese and salt.
Stir in bacon and mushroom mixture.
Fill caps.
Bake at 350\u00b0 for 30 minutes.