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Portabella Mushroom Caps

Portabella Mushroom Caps
From: Jeff Bright's Kitchen
Category: Side Dish

Two large mushroom caps – stems removed (I buy bulk and twist the stems off and leave them in the bin – watch out for any store help or nuns that might be in the area)

1 block of cream cheese (I use the 1/3 less fat)
½ C. Parmesan Cheese (shredded is best)
¼ C. Finely chopped green onion
1/3 C. Bacon bits

1 clove of garlic minced (I generally use the roasted garlic in the jar, but any will do)

Preheat the oven to 350 degrees.

Wash the top of the mushroom caps (the smooth side). Remove the stems in case you didn’t follow my tip above. Run each one under cool tap water using your hand to wipe off any crumbs. DO NOT get the underbelly of them wet. Gentle pat them dry and set to the side.

Put softened cream cheese (I tend to use the defrost cycle on my microwave to get it just soft enough) into a medium mixing bowl. Add parmesan cheese (I like to reserve a little to sprinkle on top). Mix it into the cream cheese. Add the green onion and mix into the mixture. Add the Bacon bits (again saving some to sprinkle on top), garlic to the mixture and mix it in.

Fill each mushroom cap with all the mixture evenly. Be careful not to rip the shroom caps. Place them on a small cookie sheet or in a shallow baking dish. Sprinkle the remaining bacon bits and green onion on top. Bake for approx 20 minutes or until golden brown on top.

Let me know how they come out.

Maj



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