Bacon & Mushroom Cheeseball

Warning! This is extremely high calorie and tastes reeeeeaaaallly good. So if you are dieting, refrain from consuming even one bite or you won't be able to stop!

7-10 fresh mushrooms - finely diced
1/4 Cup onion - finely diced
1 clove garlic - minced
1/2 lb. Bacon
12 oz. Cream Cheese - Room Temp.

Begin cooking bacon in a frying pan. Keep an eye on the bacon while you do these next few steps. Wash and drain mushrooms and finely dice enough for about 1-1 1/2 cups. Finely dice the onion and mince the garlic. Remove cooked bacon and drain on a paper towel. Reserve 2 tablespoons of bacon fat and sautee mushrooms, onion, and garlic until tender. Let cool. Finely chop cooled bacon & cream together bacon, mushroom & onion mixture, & cream cheese. Form into either one large cheese ball or lots of little ping pong ball sized ones. Roll in finely chopped nuts, cool for 2 hours for large ball and 1 hour for small balls. Serve with your favorite crackers. I like Multigrain Club House Crackers.

This is basically the Bacon Stuffed Mushroom recipe, so if you make those you can use the leftover filling to make a small cheese ball.