Ingredients
- 24 large fresh portabello mushrooms
- 1 carton 8oz spreadable chive and onion cream cheese
- 1 cup 4oz crumbled blue cheese
- 4 green onions chopped
- 2 garlic cloved minced
- 3/4 cup bacon bits divided
Instructions
- Preheat oven to 375°F.
- Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
- Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
- Spoon cream cheese mixture into mushroom caps.
- Bake for 18-22 minutes or until mushrooms are tender.