bacon stuffed portabellos
Really easy to make.
You need:
- Stuffing Portabellos, about 12 (or full size ones, although you might need to quarter those)
- Cream cheese (I used whipped cream cheese, about 12oz)
- Bacon (a pound is plenty)
- Shredded Monterey Jack (12 oz is plenty)
Break off the stem and carefully scrape out the black stuff. You don't have to get all of it out, just most of it. Cook about 3/4 to a pound of bacon. Take 3/4 of the bacon and stir in enough cream cheese to carry along the bacon. Make sure you save enough bacon to sprinkle on top.
Meanwhile, put the oven on 350, brush the portabellos with olive oil, salt and pepper if you'd like, and cook the portabellos for about 4 minutes per side, starting with the cup part up. When they are ready they will give up their internal liquid and be soft.
Put the oven on broil. Let the portabellos cool for a bit, then spoon in the cream cheese mixture, pressing down slightly so the cap is full. Top with shredded monterey jack. Put the portabellos under the broiler until the cheese is brown. Top with leftover bacon. Enjoy!