Bacon Horseradish Mushrooms

12 large fresh mushrooms, about 1 to 1 1/2 inches in diameter
2 tablespoons butter or margarine
2 tablespoons chopped onion
2 tablespoons fine dry bread crumbs
1/2 teaspoon dried parsley flakes
6 slices bacon, cooked and crumbled
1 (4.4 ounce) package cream cheese, softened
1 teaspoon prepared horseradish

Trim mushrooms; remove stems. Set caps aside. Finely chop stems. In
small bowl combine butter, onion and chopped stems. Cover. Microwave
at high for 1 to 1 1/2 minutes, or until butter melts and onion is
tender, stirring after half the time. Stir in bread crumbs, parsley,
bacon, cream cheese and horseradish. Spoon mixture into caps, pressing
lightly. Arrange filled caps in circular patter on paper towel lined
plate. Microwave at high for 1 1/2 to 2 1/2 minutes. Makes 12.




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