Ingredients
16 oz small portobello mushrooms
6 oz cream cheese, softened
1/2 cup grated cheddar cheese
1/2 cup cooked, chopped bacon
1/4 cup green onion, chopped
instructions
Combine cream cheese, cheddar, cooked bacon, and scallions in a small bowl; set aside.
Wash the mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to squeeze out a little more of the inside of the mushroom, but this is optional.
Stuff mushrooms with cream cheese mixture.
Preheat the grill to medium heat (375 degrees Fahrenheit) using a grill pan or wire rack, add the mushrooms to the hot grill, cover and cook for 10 minutes. After ten minutes, check the mushrooms and cook for another 2 minutes until they are soft and the cheese is melted.
