Recipe by Barbara In Florida
I came across this recipe a few years ago when I was on low carb diet. It can be a meal or nice as a side with grilled steak instead of a baked potato. I have also cut in halves or quarters to serve as an appetizer. This recipe can be halved or doubled easily. Hope you try and enjoy!
Top Review by whtbxrmom
These were very good. I added some crumbled blue cheese to the cream cheese. It needed to be used up and I thought it might add a little extra flavor. Instead of bacon mixed in we sprinkled Bacos on top before baking. We have some vegetarians in our family. Bacos are made of soy, and the veggie bacon substitutes tend it get soft when mixed into somethings. My daughter didn't care for the cheese topping, but that may have been due to the blue cheese I added. Next time I will make it without and if we change her mind we'll make this a five star rating!
- 6 -8 portabella mushrooms
- 4 tablespoons butter
- 8 ounces cream cheese (softened)
- 4 -5 slices bacon, cooked until crisp, cooled and crumbled
- 1⁄2 cup grated mozzarella cheese (or Cheese of your choice)
Directions See How It's Made
- Saute mushrooms in 4 T butter for about 5 minutes, save remaining butter (in saute pan).
- Place caps in an oven-proof dish.
- Mix Cream Cheese and Bacon and top mushroom caps, heaping the mix a little.
- Top with grated cheese. Pour remaining butter (from saute pan) around mushrooms and bake for about 8-12 minutes at 375 degrees. Cheese on tops should be melted.
- Best when served warm.