Kraut-Stuffed Mushroom Caps

Preheat the broiler.

Scrub the mushrooms and remove the stems. In a large skillet, saute the bacon until crisp, remove from pan, crumble and set aside.

Mince mushroom stems. Add to skillet with onion and saute until soft. Add the breadcrumbs and heat through. Remove from heat and add sauerkraut, cheese, and bacon. Stuff the mushroom caps with sauerkraut mixture. Brush with melted butter or olive oil. Place stuffed mushrooms on an oiled cookie sheet or broiler pan and broil until browned, serve.

Mushrooms can be made in advance, then brushed with butter or olive oil and broiled just before serving.