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You have probably heard Pat & I talk about how much we love bacon.  Here is another recipe featuring our favorite other white meat.  It makes for a great appetizer or side dish.  And surprisingly it heats up nicely in the microwave the next day. (just in case there are any left). 

Mushrooms Stuffed with Cream Cheese & Bacon

Ingredients

• 20-24 button mushrooms


• 8 oz cream cheese, softened


• 4 strips bacon, finely chopped


• 2 small shallots, peeled & finely chopped


• 1 to 2 cloves garlic, peeled & minced


• 1 cup chopped spinach


• 2 tbsp green onions, chopped


• 2 oz blue cheese, crumbled


• 1 tbsp dry sherry


• salt and pepper

Instructions

Gently wipe mushrooms to rid of any grit or dirt.  Break off stems from caps and finely chop.

In a pan over medium high heat, cook bacon until lightly brown and crisp. Remove from heat and set aside.

In the pan, add shallots, garlic and spinach until limp and fragrant. Add chopped mushroom stems and continue to cook, stirring regularly, for about 4 to 5 minutes. Season with salt and pepper to taste.

Add in sherry wine and continue to cook, stirring regularly, until mushrooms are tender and liquid is evaporated. Remove from pan and allow to cool.

In a bowl, combine cream cheese and blue cheese. Fold in mushroom mixture, crisp bacon and green onions.

Arrange mushroom caps gills down on a baking sheet and lightly brush with olive oil. Bake in a 400 F oven for about 4 to 5 minutes or just until mushrooms start to leak. Turn mushroom caps to cavity side up and using a small spoon, fill with stuffing mixture. Return to oven and bake at 400 F for another 5 to 6 minutes or until filling is heated through and tops are golden brown.

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