Cheese and Bacon Stuffed Mushrooms

I brought these to a dinner party as an appetizer. I'm not sure about everyone else, but I loved them and I'm not even a big fan of mushrooms!

24	large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
2	tablespoons reduced-fat balsamic vinaigrette
2	slices bacon
1 1/2	teaspoons olive oil
1/2	cup chopped red onion
1/3	cup finely shredded reduced-fat Italian cheese blend
1/3	cup reduced-fat garlic-and-herbs spreadable cheese
1/2	teaspoon Dijon mustard
2	tablespoons plain bread crumbs (I used Italian flavored)
2	teaspoons chopped fresh Italian (flat-leaf) parsley

Directions:

Heat oven to 350.
Remove stems from mushrooms; reserve caps.
Chop enough steams to fill 3/4 of a cup. Discard remaining stems or reserve for another use.
In a large bowl toss mushroom caps with balsamic vinaigrette. Then place stem side down in an ungreased glass pan.
Bake mushroom caps for 10 minutes. Let stand until cool enough to handle; drain.
Meanwhile, in a 10 inch skillet, cook bacon until crisp (I used precooked bacon that you microwave).
In same skillet, heat 1 tsp of olive oil over medium heat. Add onion and chopped mushroom stems. Cook 4-6 minutes, stirring occasionally, until onions are tender.
In a medium bowl, stir onion mixture, bacon, cheeses and mustard until blended. Spoon mixture into mushroom caps and place in pan.
In a small bowl, mix bread crumbs and remaining 1/2 tsp olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.
Bake 10-15 minutes until thoroughly heated and cheese is melted. Serve warm.

1 serving = 3 stuffed mushrooms
90 calories and 4.5 grams of fat :-)