Bacon and Fontina Stuffed Mushrooms

Name: Bacon and Fontina Stuffed Mushrooms
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 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

TOTAL TIME: Prep: 30 min. Bake: 10 min. YIELD: 2 dozen.

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

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

1. 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.
2. 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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