This recipe is earthy and funky. In this one ingredients really matter. The mushrooms have to be fresh, onions need to be sweet, garlic fresh and the cheese pungent. The assembly is mostly sauté the cheese melts from the heat of the components. The bread crumbs and some texture and toasted goodness. I hope you like it.

6 Baby Portabella mushrooms
5 strips bacon
3 tablespoons butter
1 sweet onion diced
3 cloves garlic diced
8 ounces blue cheese
1 teaspoon Italian herbs
1/2 cup bread crumbs
6 ounces Romano cheese

In a skillet cook bacon to crispy. Drain on a paper towel and chop.

Heat oven to 350.

Remove stems of mushrooms.

Place mushrooms hole side up and bake for 10 minutes.

Drain any liquid from mushrooms. Set aside.

In a skillet add cooking oil and onions. Cook for 5 minutes add garlic and cook for 3 minutes.

Add blue cheese and let melt.

Add seasoning salt and Italian herbs to bread crumbs.

Use half of bread crumbs to onion mix. Mix well.

Add bacon and mix.

Fill mushrooms with onion breadcrumb mixture.

Top mushrooms with remaining breadcrumb mixture.

Bake in 350 oven for 10 minutes.

Serve.