Stuffed Portabellas with Bacon, Bleu Cheese, & Sundried Tomatoes
Bacon, bleu cheese, and sundried tomatoes stuffed into baby portabella mushrooms is the perfect fall appetizer paired with a glass of red wine!
- 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.