Lunch: Bacon and Fontina Stuffed Mushrooms Recipe
Ingredients
4 ounces cream cheese, softened
1 cup (4 ounces) shredded fontina cheese
8 bacon strips, cooked and crumbled
4 green onions, chopped
1/4 cup chopped oil-packed sun-dried tomatoes
3 tablespoons minced fresh parsley
24 large fresh mushrooms (about 1-1/4 pounds), stems removed
1 tablespoon olive oil
Instructions
Preheat oven to 425 °. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.
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Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
