Lower-Carb Stuffed Mushrooms with Goat Cheese & Bacon

Ingredients

• 1 pound Cremini mushrooms
• 4 slices Bacon
• 4 each Green onion sliced thinly
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper ground
• 4 ounces Goat Cheese
• 1 teaspoon Tyme leaves fresh
• 2 slices Bread (Low Carb)
• 1/4 cup Water

Instructions

1. Remove stems from mushrooms. Finely chop stems and set aside.
2. Cook the bacon in a skillet until crisp and brown. Using a slotted spoon, drain cooked bacon on paper towels. In the bacon fat, saut? the chopped mushroom stems and the scallions until soft, about 3 minutes over medium heat.
3. In the meantime, place the bread slices in a food processor fitted with the metal blade. Pulse the bread until fine crumbs form, set aside. Preheat oven to 350 degrees.
4. In a bowl, combine the goat cheese, bacon, saut?ed mushroom stems and scallions, salt, pepper and thyme leaves. Place a rounded teaspoon-full into the cavity of each mushroom and sprinkle with bread crumbs.
5. Place the filled mushroom caps in a baking dish along with the hot water and transfer to the oven. Bake for 20 - 25 minutes or until when the tip of a knife is inserted into the thickest part of the mushroom feels soft and offers no resistance.