An Appetizer: Cricket and Bacon stuffed Mushrooms

½ Cup of Roasted Crickets
1 Package of bacon
1 8 oz Package of Cream Cheese (room temp.)
2 Quarts of whole Portabella Mushrooms

Method:
In a bowl add cream cheese and roasted crickets. Wash Mushrooms and remove stems from caps. Place caps on a cookie sheet covered in foil. Fry Bacon until brown and crispy. Move to paper towel to drain. While the bacon is still warm, add to the cream cheese and cricket mixture and mix well. Next Spoon the mixture into mushroom caps. Bake at 350 degrees for 20 minutes.