Stuffed Mushrooms on Pesto Vinaigrette

Total time: 20 minutes
      These used to be standard party-fare, many years ago.  Made with bacon and cream cheese, they were always a hit.  I've updated them and made them a bit healthier... but not enough to spoil the wonderful creamy - bacon flavors.

 Ingredients:

• 8 large button or cremini mushrooms, 1.5"  (3.75cm) in diameter
• 1 tsp olive oil
• 1/3 carton soft goat cheese  (2oz, 60gr) Chavrie in the U.S., Chevraux in Europe
• 2 tbs Greek or plain yogurt
• 3 slices bacon (3oz, 90gr)
• paprika for sprinkling
• Pesto Vinaigrette:
• 1 1/2 tbs pesto
• 2 tsp white Balsamic vinegar
• 1 tbs good olive oil

 Instructions:

• Clean mushrooms, removing stems.  Discard stems or trim and save for another use. 
• Sauté bacon in a nonstick skillet over medium heat until crisp.  Remove and crumble. 
• Pour off all but 1 tsp of fat. 
• Add olive oil to skillet and return to heat.  Add mushroom caps and sauté until light brown, 5 minutes, turning once. 
• Remove and place on a baking sheet - with a lip so they don't slide off.
• Put goat cheese and yogurt into a bowl and stir to combine. 
• Add bacon bits and mix. 
• Spoon into the mushrooms caps, mounding slightly. 
• Sprinkle with paprika. 
• Bake in 400F (200C) oven for 12 - 15 minutes, until they are heated through, but before the cheese melts off the mushrooms.  Remove.
• Pesto Vinaigrette:
• Combine all ingredients in a small bowl and stir to combine.
• To serve: 
• Drizzle the Pesto Vinaigrette on two plates. 
• Arrange Mushroom Caps, sprinkle with paprika and serve.