Recipe Blue Cheese and Bacon Stuffed Mushrooms
24 large fresh portabello mushrooms
1 carton (8oz) spreadable chive and onion cream cheese
1 cup (4oz) crumbled blue cheese
4 green onions, chopped
2 garlic cloved, minced
3/4 cup bacon bits, divided
- Preheat oven to 375°F.
- Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
- Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
- Spoon cream cheese mixture into mushroom caps.
- Bake for 18-22 minutes or until mushrooms are tender.