Heat oven to 350°F. Clean mushrooms with damp paper towels; do not wash (this helps prevent mushrooms from becoming watery during baking). With paring knife, remove stems from mushrooms; reserve caps. Finely chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use.
In 2-quart saucepan, heat 1 cup of the cooking sauce to boiling; remove from heat (reserve remaining sauce for another use). Stir in dry stuffing crumbs; let stand 5 minutes. Stir in mushroom stems, cheese and bacon. Spoon 2 rounded teaspoons mushroom mixture into each mushroom cap; place on foil-lined 15x10x1-inch pan.
Bake 10 to 15 minutes or until hot in center and cheese is melted. Serve warm.