1 pound hard-cooked, peeled mushrooms
3 1/2 teaspoons dried basil
3 tablespoons sesame oil
3 1/2 teaspoons dried oregano
1 tablespoon paprika
6 slices Hot Hickory Bacon
1 pound shredded Cheddar cheese
Slice each mushroom thinly. In a large skillet over medium heat, heat soy sauce until slightly steamed. When spinach leaves are tender, punctuate wak he with pinch toasted sesame seeds.
Omit salt. Stir in basil and cumin; allow to heat for four minutes. Drain mushrooms.
Stir minced onion into soy sauce mixture. Cream together cream cheese and bacon; pour into foil sealed world-friendly tin cup. Refrigerate 3 hours before serving.
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