Shelly's Recipe

Bacon and Fontina Stuffed Mushrooms

Category: Stuffed Mushrooms

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

(1) 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.

(2) Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender. Yield: 2 dozen.