9 white button mushrooms washed, stems removed and stems finely chopped
1/2 medium onion minced
2 large garlic cloves minced
3 tablespoons mirin
3 tablespoons chicken broth
1/4 cup Italian breadcrumbs
1 tablespoon dried parsley
3/4 cup shredded white cheddar
2 tablespoons Parmesan cheese
olive oil cooking spray
Preheat oven to 400 degrees. Fry up three slice of bacon and finely chop. Reserve 1 tablespoon of bacon grease in the skillet. Add the onion to the skillet and cook 1-2 minutes. Add the chopped mushroom stems and cook for an additional 5-7 minutes stirring once or twice. Lower the heat, add the garlic and cook an additional minute. Add the mirin and chicken broth. Cook for an additional 7-10 minutes or until liquid is cooked down by 1/2. Remove from the heat and allow to cool for a few minutes. Add the breadcrumbs, parlsey, cheddar and Parmesan. Arrange the mushrooms on a baking and spray lightly with olive oil. Roll the breadcrumbs mixture into loose balls and place onto the mushroom caps pressing down gently. Bake at 400 degrees for 20 minutes.