Serves 8 (2 mushrooms each)
Who doesn’t love a cheesy stuffed mushroom, bite-sized and easy to grab while catching up with loved ones at your holiday gathering? These shitakes are filled with blue cheese and extra-sharp cheddar and topped with crunchy bacon and minced fresh herbs--a sure and flavorful way to wow your guests and get the party started!
Prep Time: 8 minutes to cook bacon
Cooking Time: 10 minutes
2 slices of bacon
16 Shitake mushrooms, wiped clean and stems removed
4 ounces of blue cheese
2 ounces of extra-sharp cheddar cheese
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
Pinch of ground nutmeg
2 tablespoons fresh sage, minced
2 tablespoons fresh parsley, minced
2 tablespoons whole scallion, minced
Preheat your oven 400 degrees Fahrenheit.
Place bacon on a baking tray lined with parchment paper.
Cook in the oven until the bacon is done, about 8 minutes. Set aside on a plate lined with a paper towel and crumble when it has cooled.
While the bacon is cooking, place each mushroom top-down on another baking tray lined with parchment paper.
Fill each mushroom with blue cheese and shredded cheddar cheese and season with sea salt, black pepper and garlic powder.
Bake in the oven until the cheese is melted and bubbly, about 10 minutes.
Remove from the oven and garnish with crumbled bacon and minced sage, parsley and scallion.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 2