- Portabello mushrooms 17-20 baby Portabello mushrooms
- Cream Cheese 8 oz , softened
- egg yolk 1
- blue cheese 5 ounces
- Green onion 1
- strips of bacon 4 , cooked and crumbled
- clove garlic 1, minced
- Salt ¼ teaspoon • 1 kcal
- Dash pepper
- blue cheese salad dressing 2/3rds cup
- Hot sauce 1/3rd cup
- Chopped green onion to garnish
These tasty bacon and blue cheese stuffed mushrooms are easy to make and quick to bake! Drizzled with a tangy hot sauce, they’re perfect as an appetizer or easy midweek dinner.
Preheat your oven to 375 degrees F/170 fan/gas mark 5.
Get your cream cheese out to soften while you prepare the mushrooms. Remove the stems from all the mushrooms by twisting the stems until they come loose. Discard the stems:
Wash or brush the mushrooms to remove dirt. Lay the mushrooms gill-side up in a 9×13 inch casserole dish or pan.
In a medium bowl, beat the cream cheese and egg yolk until smooth:
Add the blue cheese, green onion, bacon, garlic, salt and pepper. Stir to combine:
Spoon the mixture into each mushroom cap with a teaspoon, and distribute evenly. This can be a bit fiddly, but shouldn’t take too long.
Get a glass measuring cup or jug, and stir together about 2/3rds cup blue cheese dressing with 1/3rd cup hot sauce. You don’t have to follow these ratios – make it so it tastes good to you:
Drizzle the sauce over the mushrooms, covering each one:
Place dish in to preheated oven for around 20 minutes, or until the tops start to go brown.
Plate up, garnish with the chopped green onions, and enjoy your meal!
Use whatever ratio of hot sauce to dressing that you prefer. Also, if you like smooth blue cheese dressing, use that instead of the chunky type.
These mushrooms are also nice chilled, with the hot sauce providing a kick of heat against the creamy blue cheese.