• 1 Cup Silver Fleece Sauerkraut, drained and chopped
• 4 - 6 Bacon, sliced and diced
• 2 Tbsp Onions, minced
• 1 Cup Bread crumbs, fine
• 1 Cup Swiss cheese, grated
• 24 very large Mushrooms
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 Cup Butter, melted

Preparation: Wash mushrooms. Remove stems. Sauté bacon until crisp. Crumble into small bits. Mince mushroom stems; then sauté with onion in bacon drippings until soft. Add bread crumbs. Remove from heat then add sauerkraut, cheese and crumbled bacon bits. Season to taste. Stuff each mushroom cap with sauerkraut mixture and brush with melted butter. Place on greased cookie sheet and place under preheated broiler until browned.  

Serves 4-6