Bacon and Cheddar Stuffed Mushrooms25 - 30 mins 5 - 10 people
I-level up and mushrooms by stuffing them with a creamy bacon and cheese filling.
3 slices, Bacon
8 small, Portabello mushrooms
1 tbsp, Onions, chopped
3/4 cup, Kraft Cheddar, shredded
1 tbsp, Butter
Fry bacon slices in a pan over medium-high heat until brown. Chop into small pieces and set aside.
Preheat oven to 400F.
Remove mushroom stems and chop. Set aside mushroom caps.
Melt butter in a saucepan over medium heat. Add the chopped stems and onions. Cook until onions are soft. Remove from heat.
In a bowl, mix together the mushroom stem and onion mixture, bacon and 1/2 cup Kraft Cheddar. Scoop the mixture into the mushroom caps.
Bake mushroom caps in oven for 15 minutes or until cheese has melted.
Serve and top with remaining cheese.