Bacon & Cheese Stuffed Mushrooms II

20 large button mushrooms
55 g butter, melted
110 g cream cheese, slightly softened
½ cup Parmesan cheese, shredded
¼ cup Mozzarella cheese, shredded
2 slices bacon, cooked & finely chopped
¼ orange capsicum, very finely chopped
SIDS SALT & PEPPER to taste
Cayenne pepper
Fresh lemon juice
½ tsp SIDS CRAZY SALT

Preheat oven to 200°C. Grease a medium baking dish with a small amount of butter.
Clean mushrooms with a damp paper towel. Carefully break off stems.
Dip all mushrooms into melted butter to coat the outside of the caps. (You will have some butter left - use it later to pour into the baking pan) Place mushroom caps upside down (caps side up) into the baking dish, sprinkle a little bit of SIDS SALT & PEPPER on top and bake for 10-15 minutes to get extra water out.
Remove mushrooms from the oven, flip them all over, draining the caps of any accumulated liquid - drain it right back into the baking dish.
In the mean time, combine and mix softened cream cheese, Parmesan cheese, Mozzarella cheese, bacon bits, orange capsicum and a splash of cayenne pepper. Season with SIDS SALT & PEPPER to taste. Note: cream cheese should be softened but not too soft, not melted. Mixture should be very thick.
Using a teaspoon, fill each mushroom cap with a generous amount of cheese and bacon stuffing, slightly mounding the mixture. Lightly sprinkle with SIDS CRAZY SALT then arrange the mushroom caps in the same baking dish. Sprinkle a small amount of paprika over the cheese stuffed mushrooms. (for colour, mainly) Pour any remaining butter you have into the baking pan, not over the stuffed mushrooms directly, but in the bottom of the pan.
Bake for 20 minutes until the mushrooms are piping hot.
Optional: Add lemon juice to the butter in the end.
Garnish mushrooms with freshly diced bell pepper, chopped spring onions, or parsley.