prep time: 5 minutes (not including time to make dressing)

cook time: 10 minutes

yield: 6 servings

INGREDIENTS 

• 6 large baby portobello (aka cremini) mushrooms, about 3 inches in diameter
• 4 ounces cream cheese (½ cup), softened
• ½ teaspoon fine sea salt
• 3 dashes hot sauce, or to taste
• 2 ounces blue cheese, crumbled
• 6 strips bacon, cut in half lengthwise

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Remove the stems from the mushrooms and finely chop the stems. Place the chopped stems in a small bowl. Add the softened cream cheese, salt, and hot sauce. Taste and add more hot sauce, if desired.
3. Place the mushroom caps on the lined baking sheet, cavity side up. Stuff the cream cheese mixture into the mushroom caps. Top the filling with the blue cheese crumbles.
4. Wrap 2 bacon halves around each mushroom cap, forming a cross, and secure the bacon ends with a toothpick.
5. Bake the stuffed mushrooms for 10 minutes or until the bacon is cooked to your liking.
6. Serve with blue cheese dressing.
7. Store extras in an airtight container in the refrigerator for up to 4 days.
8. To reheat, place on a rimmed baking sheet and bake in a preheated 400°F oven for 4 minutes or until the bacon is crisp and the mushrooms are warmed through.