Preheat oven to 350°F Fahrenheit

Render bacon drain on paper towel lined plate, then crumble into a bowl.

Finely chop stems and heat olive oil in saute pan over medium high heat. Add stems, garlic and onion powder cook 4-5 minutes. Let cool then add to crumbled bacon. Stir in cream cheese, 2 tabelspoon parmesan cheese, Worcestershire sauce and pepper until evenly mixed.

Spoon filling into the mushroom caps and place in 8×8 inch baking dish. Sprinkle with the remaining 2 tablespoons of parmesan cheese.

Bake in the pre-heated oven for 25-30 minutes until golden brown