Ingredients
- 6 large baby portobello (aka cremini) mushrooms, about 3 inches in diameter
- 4 ounces cream cheese (½ cup), softened
- ½ teaspoon fine sea salt
- 3 dashes hot sauce, or to taste
- 2 ounces blue cheese, crumbled
- 6 strips bacon, cut in half lengthwise
- ½ batch The Best Blue Cheese Dressing, for serving
How to Make It
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Remove the stems from the mushrooms and finely chop the stems (I use a food chopper for this task). Place the chopped stems in a small bowl. Add the softened cream cheese, salt, and hot sauce. Taste and add more hot sauce, if desired.
- Place the mushroom caps on the lined baking sheet, cavity side up. Stuff the cream cheese mixture into the mushroom caps. Top the filling with the blue cheese crumbles.
- Wrap 2 bacon halves around each mushroom cap, forming a cross, and secure the bacon ends with a toothpick; otherwise, the bacon will curl up as it cooks.
- Bake the stuffed mushrooms for 10 minutes or until the bacon is cooked to your liking. Serve with blue cheese dressing.
- Store extras in an airtight container in the refrigerator for up to 4 days. Reheat on a rimmed baking sheet in a preheated 400°F oven for 4 minutes or until the bacon is crisp and the mushrooms are warmed through.
Calories
271 kcal
Calories from Fat:
207 kcal
Total Fat
23 g
66%
carbohydrates
2 g
2%
Dietary Fiber
0.2 g
1%