Bacon and Cream Cheese-Stuffed Mushrooms

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 pound (20 to 24) cremini mushrooms

4 strips bacon, finely chopped

2 small shallots, peeled and finely chopped

2 cloves garlic, peeled and minced

salt and pepper

8 ounces cream cheese, softened

2 ounces blue cheese, crumbled

2 tablespoons green onions, chopped

Directions

Clean mushrooms

Using a soft mushroom brush or a damp cloth, clean mushrooms to rid of any grit or dirt.

Chop stems

Gently break off stems from caps and finely chop.

Cook bacon

In a pan over medium-high heat, cook bacon until lightly browned and crisp. Remove from heat and set aside. Remove rendered fat except for about 1 tablespoon.

Saute aromatics

Add shallots and garlic to the pan and cook until softened.

Saute mushrooms stems

Add chopped mushroom stems and continue to cook, stirring regularly, for about 2 to 3 minutes or until tender. Season with salt and pepper to taste. Remove from heat and allow to cool.

Beat cream cheese

In a bowl, beat cream cheese until smooth and fluffy.

Combine filling

Add blue cheese, mushroom mixture, crisp bacon, and green onions. Stir to combine.

Pre bake mushrooms

Arrange mushroom caps gills side down on a baking sheet and lightly brush with olive oil.

Bake in a 400 F oven for about 4 to 5 minutes or just until mushrooms start to leak.

Stuff

Turn mushroom caps to cavity side up and using a small spoon, fill with stuffing mixture.

Bake

Return to oven and bake at 400 F for another 10 minutes or until filling is heated through and tops are golden brown.

Nutrition

• Calories: 158 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 21 mg
• Sodium: 500 mg
• Total Carbohydrate: 8 g
• Total Sugars: 4 g
• Protein: 12 g