BACON & GOAT CHEESE STUFFED MUSHROOMS 2 1/2 lb MEDIUM SIZED MUSHROOMS 1 lb BACON, crisped and crumbled 1/2 lb soft GOAT CHEESE (room temperature) 2 bunches of FRESH CHIVES (reserve a fat pinch of them for garnish) 1/2 lb CREAM CHEESE (room temperature) 1 - 2 shots WORCESTERSHIRE SAUCE 1 - 2 pinches CAYENNE PEPPER Wipe mushrooms clean and pop off the stems. Gently blend all of the ingredients. Fill mushroom caps with a small scoop each, it’s ok to heap the filling, it won’t melt out. Put them on a rimmed sheet pan. You can hold them here at this point one or two days refrigerated & bake them later if you want. When needed, bake them at 350 degrees uncovered with a couple spoons of water in the pan to keep them moist during cooking until the cheese is colored just a bit, about 15 minutes.