Patricia's Stuffed Mushrooms

Patricia's Stuffed Mushrooms
1 pound fresh button mushrooms (about 36)
5 slices already cooked bacon, see note
Cooking oil spray
1/2 cup chive and onion cream cheese spread, such as Philadelphia brand
1/3 cup finely shredded cheddar cheese
1. Preheat the oven to 400 degrees.
2. Remove and discard the mushroom stems and wash the caps. Set aside to drain in a colander. Cut each bacon slice into about 7 pieces, each piece about 1/2 inch long. Set aside.
3. Spray a 9-by-13-inch glass baking dish (or other similar-size casserole dish) with cooking oil spray. Place the mushroom caps in the dish. Spoon about 1/2 teaspoon to 1 teaspoon cream cheese in each cap, depending on its size, to almost fill. Place a piece of bacon on top of the cream cheese. Sprinkle the cheddar cheese over the top.
4. Bake uncovered 8 to 10 minutes, or until the cheese melts and the mushrooms are tender. Serve at once.
Makes about 36 mushrooms (depending on size).
Cook's note: Look for already cooked bacon alongside the regular bacon in the supermarket. We used the Armour brand to test this recipe.
Nutrition values per mushroom: 23 calories (68 percent from fat), 2 fat (1 g saturated), 1 g carbohydrates, 0 g fiber, 1 g protein, 5 mg cholesterol, 31 mg sodium.