Preheat the oven to 425°F. Line a baking sheet with aluminium foil and set aside.
In a large non-stick skillet cook the chopped bacon over medium heat until crispy, about 6 minutes. Using a slotted spoon remove the cooked bacon to paper towels to drain, reserving the fat in the pan.
Take the stems out of the mushrooms and set aside. Add the mushroom caps to the pan with the bacon fat along with the 2 TBSP of olive oil and toss to coat.
Remove the caps from the pan, dont clean the pan just yet, and spread the caps out gill side up on the foil lined baking sheet. Roast them in the preheated oven for 15 minutes, flip the caps and bake for 15 more minutes. Remove from the caps from the oven and set aside.
In a food processor add the shallot, mushroom stems and garlic and pulse until finely minced.
Cook the mixture in the pan with the oil and bacon fat over medium heat, about 5 minutes or until lightly browned. Take off the heat and stir in the cooked bacon and blue cheese. Add salt and pepper to taste.
Flip the caps gill side up and stuff with the filling, bake for 5 more minutes.
Take out of the oven and allow to cool for 5 minutes before serving.
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