Get your pan ready on your stovetop by setting it to medium heat and take your cream cheese out of the refrigerator so it can soften.
Wash your mushrooms and remove the stems. You can pull them out by hand and once removed your mushrooms should look like little bowls.
Place your mushrooms and bacon in the pan. Cooking the mushrooms in the bacon grease is my secret to making them extra flavorful. If you need to cook them separate be sure to use a little olive oil or butter on your mushrooms. They should take about 10-15 minutes depending on your stovetop.
While that cooks you can prepare your stuffing. Start by washing and chopping your chives. In a bowl mix the cream cheese and chives together then sprinkle in your garlic powder and stir.
Once cooked place your mushrooms on a plate and use a spoon to stuff your cream cheese mixture into the underside of the mushroom, right into that little bowl.
Once stuffed, wrap a single slice of bacon around each mushroom. Secure with a toothpick as needed to keep everything together, although I did not need to do this step. You may have to do this depending on the size of the mushroom.