Stuffed Morel Mushrooms

It's spring! I've fallen in love with the bounty possible in these mountains. Although I wasted tons of time clearing new garden space only to decide to move, there's life everywhere around here. I've taken up the spring sport of foraging. It's morel and ramp season. For those of you unaccustomed to ramps, they are a wild onionish plant that is one of the first things to grow (in a limited region, usually in a damp and shady spot on a mountainside). You can eat both the bulb and the greens. Even though I completely understand that this recipe isn't accessible to everyone and that bacon makes everything taste great, here goes:

Stuffed Morel Mushrooms:

1/2 package of room temperature cream cheese
1/4 cup of an earthy hard aged cheese, shredded (I used my favorite Sotty Clementine from Oak Moon Creamery)
1/8 cup toasted pine nuts (chopped)
2 tablespoons butter or oil
6 ramp leaves
10 ramp bulbs, chopped fine and sauteed
6 large morel mushrooms, slit on side
6 slices thick cut bacon
toothpicks

preheat oven to 375 and cook bacon 1/2 way
meanwhile toast nuts on a dry skillet
melt butter in pan and cook morels a few minutes
remove and set aside, saute ramp bulbs

blend cream cheese, hard cheese, nuts and ramp bulbs
place spoonful on ramp leaf, roll into an appropriate shape for mushroom
insert bundle, wrap in bacon and toothpick together
bake until bacon is crisp, flip bundles 1/2 way through cooking time