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Bacon and Fontina Stuffed Mushrooms

What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    2 dozen

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup shredded fontina cheese
  • 8 bacon strips, cooked and crumbled
  • 4 green onions, chopped
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 3 tablespoons minced fresh parsley
  • 24 large fresh mushrooms (about 1-1/4 pounds), stems removed
  • 1 tablespoon olive oil

Directions

  • Preheat oven to 425°. In a small bowl, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15x10x1-in. baking pan, stem side up. Spoon about 1 tablespoon filling into each.
  • Drizzle tops with oil. Bake, uncovered, 9-11 minutes or until golden brown and mushrooms are tender.
Nutrition Facts
60 calories, 5g fat (2g saturated fat), 13mg cholesterol, 105mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 3g protein.

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