WILD RICE AND HERB CHEESE STUFFED MUSHROOMS

Heat the canola oil in a large deep skillet.  Add the bacon and cook until crisp.  Remove from pan, chop, and set aside.

Remove the stems from the mushrooms and chop into small pieces.  Place the caps in the pan drippings and toss over medium heat for 1 minute until coated.  If the caps are very large, toss for 2 minutes.  Remove and place on a foil-lined cookie sheet.

Add the leeks and garlic to the remaining pan drippings and cook until soft and fragrant, about 2 minutes, stirring frequently.

Add the chopped mushroom stems to the leeks and continue cooking until mushrooms are soft and begin to lightly brown.  Remove the pan from the heat.

Add the rice and the herb cheese to the pan and stir to combine.  Remove to a bowl and refrigerate for 20-30 minutes until cool.

Preheat oven to 375 degrees.

Form the filling into balls and place on top of the mushroom caps.  Bake for 30 minutes.