prep time: 5 minutes
cook time: about 30 minutes
yield: 4 servings
INGREDIENTS
- 1 tablespoon unsalted butter or coconut oil
- ¼ cup diced onions
- 2 cloves garlic, minced
- ½ pound bacon, cut into tiny pieces
- 4 ounces cream cheese (½ cup), softened
- ¼ cup shredded sharp cheddar cheese
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 cups chopped lettuce
- 12 medium-sized mushrooms
INSTRUCTIONS
- Preheat the oven to 350°F.
- Wash the mushrooms and remove the stems. Set the caps aside on a paper towel to dry. Finely chop the stems.
- Melt the butter in a skillet over medium heat, then add the onions, garlic, and mushroom stems. Cook for 2 to 3 minutes, until the onions begin to soften. Add the bacon and cook until crispy, about 4 minutes.
- Transfer the bacon mixture to a mixing bowl. Stir in the cheeses. Stuff 1 tablespoon of the bacon and cheese mixture into each mushroom cap.
- Place the stuffed mushrooms in an 8-inch square baking dish (a pie pan also works), then season them with the salt and pepper. Bake for 25 minutes or until the mushrooms are soft and the cheese is melted.
- Place the chopped lettuce on a serving platter. Serve the baked mushrooms on top of the bed of lettuce.
- These are best served fresh, but any leftovers can be covered and refrigerated for up to 3 days. Reheat in a preheated 350°F oven or toaster oven for 5 minutes or until the cheese is melted.
