The Internet appears to have penetrated the wilds of the New York Capital Region, allowing me to post from afar. So this is Christmas, and what have I done?

Christmas dinner was at Lisa's aunt's house this year, and Lisa's mom asked this morning if anybody wanted to make the stuffed mushrooms she was supposed to bring over. Having already opened all my presents, I volunteered. Recipe following.

Stuffed Mushrooms

Ingredients:

• 3 dozen large white button mushrooms
  
• 3/4 cup Italian seasoned breadcrumbs
  
• 4 strips bacon, cooked and chopped into small bits
  
• 1 tbsp minced garlic
  
• 3 tbsp olive oil
  
• 6 tbsp butter
  
• salt, pepper, and paprika
  

Preheat oven to 350 degrees.

Wash the mushrooms in cold water, and dry with a paper towel. Pull the stems out of the mushroom caps by wiggling them back and forth until they separate. Set the caps on a greased baking sheet, top sides down.

Finely chop the mushroom stems. In a skillet, heat the olive oil and 3 tbsp of the butter over medium-high heat. When hot, add the chopped mushroom stems and cook for 2-3 minutes.

When the mushrooms begin to exude water, add the breadcrumbs and garlic and stir thoroughly. If the mixture appears dry, add a bit more butter. Cook, stirring, for 2-3 more minutes, or until the garlic no longer smells raw. Add the bacon; season with salt and pepper to taste.

Spoon the stuffing mixture into the mushroom caps, packing it tightly and mounding it slightly over the top of the caps. Dab the top of each stuffed mushroom cap with a bit of the remaining butter, and sprinkle with paprika.

Place the mushroom caps in the oven for 10-15 minutes or until the mushroom caps begin to soften. When finished, serve immediately or store covered in the refrigerator until service. The mushrooms can be reheated in a 350 degree oven for 8-10 minutes, or until warmed through.