Preheat the oven to 425°F.

Line a baking sheet with parchment paper and set aside.

Wash and thoroughly drain the mushrooms, then remove the stems and reserve them.

In a skillet, cook the bacon until crisp, reserving 1 tablespoon of the rendered grease in the pan.

Finely chop the mushroom stems and add them to the skillet along with the shallot and seasonings.

Sauté until the mixture is tender and fragrant.

In a mixing bowl, combine the cream cheese, hot sauce, chives, and the cooked mushroom stem mixture.

Stir until well blended.

Spread the breadcrumbs onto a plate.

Using a spoon, carefully fill each mushroom cap with the cream cheese mixture.

Gently press the filled side into the breadcrumbs to coat.

Arrange the mushrooms on the prepared baking sheet.

Bake for 10-15 minutes, or until the tops are golden brown.

Allow to cool slightly before serving.