Stuffed Mushrooms with Manchego

1 1/2 lbs. large fresh mushrooms, white and/or crimini (approx. 24-28 mushrooms)
1/3 c. minced onion
2-3 cloves garlic
2 T. butter
pinch salt
3/4 c. seasoned dry bread crumbs
3/4 c. shredded manchego cheese
1/2 t. dry tarragon
1/4 t. dry thyme
1/4 t. paprika
1 egg

Preheat oven to 425 degrees Fahrenheit. Cover cookie sheet with foil.

Wash and dry mushrooms. Remove stems and set the caps aside. Chop stems.

Melt butter in large frying pan. Add chopped mushroom stems and minced onion. Squeeze garlic through a garlic press onto the mushroom-onion mixture. Add salt. Saute about 5 minutes, stirring frequently. Remove from heat and allow to cool slightly.

Combine bread crumbs, shredded cheese, herbs and paprika in a medium bowl. Stir in mushroom-onion mixture until well combined. Break egg over bowl and mix well with fork until mixture is evenly moistened.

Using a teaspoon, stuff each mushroom cap so that stuffing is slightly rounded on top. Press with concave side of spoon so that stuffing does not crumble off. Use all of the stuffing. Place mushrooms stuffing-side-up on prepared cookie sheet.

Bake at 425 degrees for 8-10 minutes until gently browned.

Bacon option: Before stemming the mushrooms, brown 2-3 slices of bacon in frying pan. Remove to paper towels; cool and crumble. Add crumbled bacon when combining bread crumbs and cheese. In the meantime, omit butter and use bacon fat to cook mushroom-onion mixture.