½ lb bacon, diced, fried crisp, well drained and crumbled 16-20 lg fresh mushrooms, stems removed and saved ½ sm sweet onion, finely chopped ½ sm green bell pepper, finely chopped ½ sm red bell pepper, finely chopped 2 cloves of garlic, pressed or minced

2 tsp fennel seed 1 tsp Italian seasoning Fresh ground pepper to taste 6 oz. Shepherds Dairy Chevre’ goat cheese 1/4 cup fresh Parmesan

Prepare the bacon as indicated, then set aside, saving two tablespoons of the drippings.  Prepare the mushrooms as indicated(clean with a damp soft mushroom brush or cloth). Finely chop the removed stems. Combine the chopped stems, onions, peppers, and garlic. Reheat the bacon drippings over med. heat, then add the vegetable mixture and saute, adding the fennel, Italian seasoning and several grinds of pepper. When tender, remove to a medium size mixing bowl and add the Shepherds Dairy Chevre Goat Cheese and bacon, mixing well.  Cover and let mixture cool to room temperature. Stuff the mushroom caps with the cooled mixture, rounding over the top. Sprinkle each with parmesan cheese. Place the filled “rooms” on a baking sheet, then under a preheated broiler, broiling until tender.  Serve immediately. Makes 16 to 20 appetizers