Preheat oven to 350 Degrees. Cook bacon until crisp in frying pan, crumble and set aside. Remove and set aside the stems of the mushrooms. You should have 18 to 24 mushrooms for this recipe.

Melt one tablespoon of butter and brush it on caps. Place the mushrooms caps on a cookie sheet and make the filling. Trim the mushroom stems and chop them, you will need 1 to 1 1/4 cups of stems. Melt 3 tablespoons of butter in a large frying pan. Add the chopped stems and the onion and sautee until soften.

Melt 3 tablespoons of butter in a large frying pan. Add the chopped stems and the onion and sautee until soften. Add the garlic (finely minced), tomato, and remaining 1 tbsp of butter. Sautte only until the tomato and garlic are heated through (about 1 minute). Remove from heat and add the breadcrumbs, bacon, salt and pepper and cheese. Mix very well. Fill caps and bake 15 to 20 minutes. Enjoy!