A delicious blend of cream cheese, cheddar cheese, bacon and spices stuffed in a baby portobello mushroom.
- 16 ounces, weight baby portobello mushrooms
- 4 ounces, weight Cream cheese
- 3 tablespoons Cheddar cheese, grated
- 3 tablespoons bacon bits
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
- 1 pinch Garlic powder, to taste
Heat grill to approximately 375°F.
Using a damp paper towel, wash each mushroom thoroughly and remove the stems. (If you don’t want to waste the stalks, cut them into small pieces and toss 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, being careful not to overfill. Top with cheddar cheese and additional bacon bits.
Place stuffed mushrooms over indirect heat and grill for 15-20 minutes or until cheese is melted and filling is hot.
Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Clean and stuff the mushrooms as you would for grilled meats. Arrange the stuffed mushrooms on the oven tray, leaving a little space between each one and bake. Bake for 10 to 15 minutes or until filling is hot and cheese on top is melted.
Note: make these vegetarian just omitting the bacon bits.