Categories: Appetizers- Snacks
Ingredients
- 4 oz. cream cheese, softened
- 1 cup (4 oz.) shredded fontina cheese
- 6 bacon strips, cooked and crumbled
- 4 green onions, chopped
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 3 Tbsp. minced fresh parsley
- 24 large fresh mushrooms (about 1 1/4 lbs.), stems removed
- 1 Tbsp. olive oil
Directions
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Preheat oven to 425 degrees. In a small bow, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15 × 10 × 1 inch baking pan, stem side up. Spoon about 1 Tbsp. filling into each.
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Drizzle tops with oil. Bake, uncovered, 9 to 11 minutes or until filling is golden brown and mushrooms are tender.
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makes 2 dozen