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Prepare button mushrooms, stems removed, save and chop stems.
Use bacon.
You need to prepare sliced raw breakfast sausage.
Provide pepperoni.
Prepare chopped onion.
You need chopped celery.
Provide chopped carrot.
Use minced garlic cloves.
You need dry herb stuffing bread crumb mix, such as stove top or pepperage farms brands.
Provide low sodium chicken broth.
You need to prepare butter.
You need cream, any type you have, even whole milk will be fine.
Provide black pepper.
You need to prepare hot sauce, such as franks brand.
Use thin slices cherry tomato.
You need shredded mixed cheeses, I used italian four cheese blend and sharp cheddar.
Provide FOR GARNISH.
You need to prepare chopped green onions.
Provide red pepper flakes, optional.

Preheat oven to 400. Spray a baking dish large enough to hold mushrooms in one layer with baking spray..
In a skillet cook pepperoni, bacon and sausage until sausage is cooked and pepperoni and bacon are crispy, remove as done to rest on paper towl lined plate..
Into same skillet add the chopped mushroom stems, celery, onion and carrot soften in the oils left by the meats, add garlic cook just a minute then add chicken broth, butter, and cream, pepper and hot sauce.Bring to a boil, add stuffing, turn off heat and gently combine..
Reserve half of bacon to top mushrooms with. Crumble remaining bacon and pepperoni and add to stuffing mixture also add sausage and 1 cup of the cheese, combine gently..
Fill each mushroom cap evenly with stuffing / cheese mixture. Top each with a cherry tomato slice, then evenly top mushrooms with remaing cheese, finally add bacon secure topping with a toothpick..
Bake about 35 to 40 minutes until mushrooms are tender and hot.
Garnish with green onions and red pepper flakes if using.

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