INGREDIENTS
- 16 ounces small portobello mushrooms
- 6 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked, chopped bacon
- 1/4 cup green onions, chopped
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INSTRUCTIONS
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Combine the cream cheese, cheddar, cooked bacon and green onions in a small bowl, set aside.
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Wash mushrooms and remove the stems. I like to use a metal 1/2 teaspoon to hollow out a little more of the inside of the mushroom but that is optional.
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Stuff the mushrooms with the cream cheese mixture.
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Heat a grill to medium high heat (375 degrees F) using a grill pan or grate add the mushrooms to the hot grill, close and cook for 10 minutes. After ten minutes check the mushrooms and cook in additional 2 minute increments until they are tender and the cheese has melted.
NOTES
You can use a disposable foil pan, but I recommend using a grill safe pan or grate with holes in it. This prevents the mushrooms from getting soggy and seals in the best flavor.
Net carbs are 2.5 g per serving
Serving: 1/6 of recipe (4-6 mushrooms depending on size), Calories: 173kcal, Carbohydrates: 3.5g, Protein: 6.5g, Fat: 15g, Cholesterol: 42mg, Sodium: 205mg, Fiber: 1g, Sugar: 2g
