8ounces1/2 pound bacon, cooked until crispy and crumbled (I store precooked bacon in the freezer, it's so convenient!)
16ounceswhite mushroomscleaned with stems removed (about 35 caps)
2cupsMexican blend shredded cheese
3tablespoonsmayonnaise
garlic salt
Instructions
In a bowl mix together the cheese, bacon, and mayo.
Scoop ingredients into mushroom caps and place cheesy side up in a casserole dish. (If you're making ahead of time, throw them in the fridge or freezer now).
Sprinkle caps liberally with garlic salt and bake at 350 degrees for about twenty minutes, until cheese is bubbly and starting to brown.