Bacon and Cheddar Stuffed Mushrooms25 - 30 mins 5 - 10 people
I-level up ang 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 the mushroom stem and onion mixture, bacon, and 1/2 cup Kraft Cheddar. Scoop the mixture into the mushroom caps.
Bake mushroom caps in the oven for 15 minutes or until cheese has melted.
Serve and top with remaining cheese.