Preheat oven to 400°F. Spray a baking dish large enough to hold mushrooms in one layer with baking spray.

In a skillet cook pepperoni, bacon and sausage until sausage is cooked and pepperoni and bacon are crispy, remove as done to rest on paper towel lined plate.

Into same skillet add the chopped mushroom stems, celery, onion and carrot. Soften in the oils left by the meats, add garlic, cook just a minute then add chicken broth, butter, cream, pepper and hot sauce. Bring to a boil, add stuffing, turn off heat and gently combine.

Reserve half of bacon to top mushrooms with. Crumble remaining bacon and pepperoni and add to stuffing mixture also add sausage and 1 cup of the cheese, combine gently.

Fill each mushroom cap evenly with stuffing / cheese mixture. Top each with a cherry tomato slice, then evenly top mushrooms with remaining cheese, finally add bacon and secure topping with a toothpick.

Bake about 35 to 40 minutes until mushrooms are tender and hot.

Garnish with green onions and red pepper flakes if using.