Description
A delicious blend of cream cheese, cheddar cheese, bacon, and spices stuffed into a baby portobello mushroom.
Ingredients
- 16 ounces, weight Baby Portobello Mushrooms
- 4 ounces, weight Cream Cheese
- 3 Tablespoons Cheddar Cheese, Shredded
- 3 Tablespoons Bacon Bits
- 1 pinch Salt To Taste
- 1 pinch Black Pepper To Taste
- 1 pinch Garlic Powder, To Taste
Preparation
Heat grill to around 375°F.
Using a damp paper towel, thoroughly wash each mushroom and remove the stems. (If you don’t want to waste the stems, dice them into fine pieces and combine them into the filling.)
Combine cream cheese, cheddar cheese, bacon bits, salt, black pepper, and garlic powder in a mixing bowl. Mix until well combined.
Stuff each mushroom with the combined mixture making sure to not overfill. Top with additional cheddar cheese and bacon bits.
Place the stuffed mushrooms over indirect heat and grill for 15–20 minutes or until the cheese is melted and filling is warmed through.
Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Clean and stuff the mushrooms just as you would for grilling. Arrange the stuffed mushrooms on the baking sheet, leaving a little space between each, and place in the oven. Bake for 10–15 minutes or until the filling is warmed through and the cheese on top is melted.
Note: Make these vegetarian by simply leaving out the bacon bits.
