preheat oven to 350°F

line baking sheet with aluminum foil (clean-up timesaver step, optional)

Spray aluminum foil with non-stick cooking spray & arrange mushroom caps stem-side down on baking sheet.

Bake in oven for approx 10 min, remove, flip, give another quick shot of cooking spray & put back in oven to cook for another 10 min.

remove from oven, if caps are full of water, turn upside down on paper towels to drain while cooling

mix bacon crumbles & cheddar cheese in a bowl

form small balls of bacon mixture to fit inside each mushroom cap, and return to oven for approx 3 min (watch them, time varies depending on size of mushrooms!)

remove from oven & let cool.

place a smear of cream cheese on top of cooled caps

garnish with spring onion (to make sure you can taste the onion, try to use one slice from the thick part of the onion & one piece of the green for color), or tarragon sprigs with long-cut chives

Variations: If you like the taste or convenience of using the mushrooms raw, simply follow the recipe but don't cook anything (also dramatically reduces time to prepare!) It changes the recipe from being a savory, warm app, to a much fresher, lighter appetizer. :::: also, experiment with different garnishments; green olives instead of the onion added a slightly different kick