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Stuffed Mushrooms

2 Tbsp butter, divided
2 Tbsp diced green pepper
1/4 c chopped mushroom stems
2 Tbsp chopped onions
3/4 cup bread crumbs
2 Tbsp cooked, crumbled bacon
1/4 tsp dried thyme
salt
pepper
1/2 lb large musherooms, stems removed
12 small slices of cheese (optional)

Preheat the oven to 350 F.  
Melt 1 Tbsp of the butter over low heat and saute the mushroom stems, green pepper, and onions until tender.
Mix in the bread crumbs, bacon, thyme, salt, pepper.
Spoon the mixture into the mushroom caps.
Place the caps on a cookie sheet.
Melt 1 Tbsp of the butter and drizzle over the stuffed caps.
Top each with a cheese slice.
Bake for 15 minutes.
Serve hot.

Yeild: 1 dozen

Variation: (for Love) Use large cherry tomatoes with the seeds scooped out instead of the mushroom caps.  
Substitute rosemary for the thyme and add 1/3 cup grated cheddar cheese before stuffing.