Stuffed Mushrooms

Let me just say right now, I don't like mushrooms.  This isn't where I say- except for these mushrooms, because I don't like these either.  My husband and in laws and everyone else who likes mushrooms seems to love them, and Colin makes these every year for our Christmas Eve appetizer spread.

Stuffed Mushrooms
1 lb fresh button mushrooms
1 onion, diced
1/2 stick butter
1 cup italian seasoned bread crumbs
1 tsp worcestershire sauce
garlic salt and pepper to taste
3/4 cup finely grated cheese  (mixture of parmesan and sharp cheddar)
cooked, crumbled bacon.

Preheat oven to 350.  Line a baking sheet with aluminum foil.

Wash mushrooms and remove stems, keeping some of the stems.  Wipe dry.  Chop some of the stems and the onion finely.  Saute 1/2 stick butter, chopped mushroom stems and onion.  After sautéing, add 1 cup of bread crumbs and stir.  Add 1 tsp worcestershire sauce, garlic salt, pepper, 3/4 cup finely grated cheese, and crumbled cooked bacon.  Fill mushroom caps and bake on baking sheet for 15-20 minutes.