Blue Cheese and Bacon Stuffed Mushrooms

Yesterday was my 2nd wedding anniversary. So P and I decided to make a nice dinner. Mostly because anyone can go out to dinner, and making dinner for someone is more special. But, the fact that gas prices are out of control didn’t help matters either. So P was in charge of the protein as usual, so I decided to try a new appetizer. While at my local warehouse store where I bought my blackberries, I also purchased some great looking baby Portobello mushrooms. So I figured I would stuff them with something. But days went by and I didn’t have a clue of what to do with them. When we went shopping for the protein and little extras Monday night, I saw that bacon and my favorite blue cheese was on sale. Needless to say the light bulb went off. So once those were purchased I felt confident in my appetizer for dinner. These were easy to make and the filling I think would even be good if you mixed it and then chilled it as a chip dip. I can say that it was good on pretzels. Don’t judge me! I was home a lot earlier than P, and was hungry. The blue cheese just melted into the cream cheese so it was just hinted with blue cheese tang, it was a perfect balance.

Blue Cheese and Bacon Stuffed Mushrooms

18 baby Portobello mushrooms - this is all we had left in the container
6 Pieces of Bacon – cooked
1 Medium – Large Scallion – finely sliced
1 8oz. Brick of Cream Cheese – softened to room temperature
1/3 cup Parmesan Cheese
¼ cup Crumbled Blue Cheese – I use a very soft Mountain Gorgonzola
1/4-1/2 teaspoon of garlic powder

Preheat oven to 375 degrees. Line a large cookie sheet with foil and lightly oil the foil. Clean and remove the stems of the mushrooms. Place the cleaned mushrooms on the cookie sheet. Place the cream cheese in a bowl and crumble the bacon over it. Add in the sliced scallion, parmesan cheese, blue cheese and garlic powder, mix until thoroughly combined. Place a teaspoon into the cavity of each of the mushrooms. You want it to be mounded on top so if your mushrooms are bigger adjust accordingly. Bake for 20-25 minutes or until the filling is starting brown slightly. Serve hot or at room temperature.

It is really helpful if the mushrooms are all the same size. There were a few bigger ones in our package and those weren’t totally done by the time the rest were. The mushroom should still hold up but taste earthy not raw once cooked.

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