Instructions

1. Cook mushrooms in butter for 5 minutes; stir in lemon juice. Remove from heat.
2. Stir cream cheese and peanut butter until fluffy. Stir in mushrooms and cover. Refrigerate at least one hour.
3. Fry bacon until crisp; drain and crumble.
4. Shape cream cheese mixture into a ball.
5. Roll ball in bacon and chives; cover.
6. Refrigerate until serving time and serve with assorted crackers.
7. Keeps for several days in the refrigerator.