It was okay the way it was printed but we took some nice slices of filet mignon and placed them on top of the cheese mix, eliminated the bacon sprinkled it with chives and capers. The juice from the steaks filled the mushroom with great flavor. Next time we used the same meat and added Roquefort cheese on top of the steak for a better flavor and eliminated the cheddar. Those were a big hit. We cooked the steak stuffed mushrooms at 400deg. for 5 minutes.
I like to make these with shiitake bacon in place of the pork bacon — for a double hit of mushroomy goodness.