36 cleaned white mushrooms, stems removed and chopped fine
1 ½ C. shredded smoked Gouda cheese
4-oz. cream cheese, softened to room temperature
8 slices bacon, cooked and crumbled
1 clove garlic, minced
2 Tbsp. prepared horseradish
Sauté garlic in small amount of olive oil for 30 seconds. Add mushroom stems and sauté until cooked and liquid has evaporated. Turn heat off and add cream cheese in chunks. Stir until well incorporated. Add smoked Gouda cheese, bacon and horseradish. Fill mushroom caps. Place mushrooms on a baking sheet and bake for 20 – 25 minutes at 350º.