Go Back
Stuffed Portabellas with Bacon, Bleu Cheese, & Sundried Tomatoes | Mountain Cravings

Stuffed Portabellas with Bacon, Bleu Cheese, & Sundried Tomatoes

Mountain Cravings
Bacon, bleu cheese, and sundried tomatoes stuffed into baby portabella mushrooms is the perfect fall appetizer paired with a glass of red wine!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizers & Snacks
Cuisine Italian
Servings 12 mushrooms
Calories 131 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.