Bacon, bleu cheese, and sundried tomatoes just work so beautifully together. All my favorite flavors, stuffed and baked – totally indulgent, ridiculously good.
Fall hit Wyoming hard this week and we dove straight into soup & comfort food season, which is hard when most of the States are in the midst of their hottest September ever. I’ve found a few hits that I’m dying to share with you all as soon as the rest of the country catches up!
I’ll be honest, I had every intention of keeping this entire plate to myself and having a really, really decadent lunch. But these mushrooms are so rich and filling that just a few were completely satisfying – and I can usually stuff myself silly with good food.
A couple of these little bacon-bleu-cheese-sundried-tomato portabellas, a small glass of wine, and you’re set for a light lunch or meal alongside a big salad.
Stuffed Portabellas with Bacon, Bleu Cheese, & Sundried Tomatoes
- 12 baby portabella mushrooms
- 6 oz. bacon
- 3 oz. sundried tomatoes finely diced
- 2 oz. bleu cheese
- 4 oz. reduced-fat cream cheese softened
- 1/4 cup green onions diced
- 1/2 t. salt
- Preheat oven to 425°.
- Twist stems out of mushrooms and gently tear out the white interior edges. Set upside-down on a foil-lined baking sheet.
- Lay bacon strips flat on a plate and cover with paper towels. Microwave on high for 5 minutes, until fully cooked, and roughly chop.
- Cream together bacon, sundried tomatoes, bleu cheese, cream cheese, green onions, and salt.
- Press cheese mixture into mushrooms and level off flat; cheese will bubble into a dome in the oven.
- Bake at 425° for 18-20 minutes, until tops are browned and mushrooms fully cooked.