Mushrooms Stuffed with Bacon and Tomato

Total time: 20 minutes
    I love stuffing vegetables.  This is a less-caloric version of a recipe I made years ago, stuffing the mushrooms with lots of bacon and cream cheese - full fat of course.  That was good; this is better... And so much less guilt! The Vinaigrette is much thicker and more intense than I would use for a lettuce salad, but works well with the mushrooms and sliced tomato.

 Ingredients:

• 6 large button or cremini mushrooms, 1 1/2 - 2" (3.75 - 5cm) in diameter
• 1 tbs olive oil
• 1 tbs soy sauce
• 2 shallots or a small onion
• 2 slices bacon
• 2 ripe tomatoes
• 1/4 cup (1oz, 30gr) shredded cheese
• Balsamic Vinaigrette:
• 1 tbs Dijon-style mustard
• 2 tbs Balsamic vinegar
• 2 tbs good olive oil

 Instructions:

• Clean mushrooms, removing stems.  
• Finely chop the shallots.
• Chop bacon.
•  Cut 3 thick slices out of each tomato.  Set aside 4 slices and chop the other 2 slices. 
• Heat oil and soy sauce in nonstick skillet over medium-high heat. 
• Add mushroom caps and sauté until light brown, 3 minutes, turning once. 
• Remove and place on a baking sheet - with a lip so they don't slide off.
• Add shallots, bacon and sauté until the shallots are tender and the bacon crisp. 
• Remove shallots, bacon with a fork or slotted spoon and put in a small bowl. 
• Add the chopped tomato and stir to combine. 
• Spoon mixture into the mushroom caps, dividing evenly.
• Sprinkle, carefully, with cheese.
• Bake in 400F (200C) oven for 10 - 12 minutes, until they are light brown.
• Balsamic Vinaigrette:
• Combine mustard and vinegar in a small bowl.  Slowly add oil, whisking constantly, until thick.
• To Serve: 
• Place two tomato slices on the side of each plate. 
• Spoon half of the vinaigrette on to the other side and place 3 mushroom caps on top.