Bacon & Cheese Stuffed Mushrooms

Phase 1 Low-Carb Recipes. Better Homes and Gardens. Page 369 3 Carbs

• Ready In: 33 mins
• Serves: 4

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 2  tablespoons  finely shredded parmesan cheese
• 1  teaspoon  dried basil, crushed
• 1⁄8 teaspoon fresh ground black pepper
• 2  slices bacon, crisp cooked and crumbled
• 12  large  fresh mushrooms, 1 1/2 to 2 inches in diameter

Directions

1. Preheat oven to 425 degrees.
2. For filling, in a small bowl stir together cream cheese, parmesan cheese, basil and pepper.
3. Stir in bacon, set aside.
4. Rinse and drain mushrooms.
5. Pat dry with paper towels.
6. Remove and discard stems.
7. Place mushroom caps, stem sides down, in a shallow baking pan.
8. Bake in a 425 degree oven for 10 minutes.
9. Remove from pan and drain mushrooms, stem sides down, on paper towels.
10. Return mushrooms, stem sides up, to baking pan.
11. Divide filling among caps.
12. Bake for 8-10 minutes more or until heated through.