Bacon & Blue cheese- stuffed mushrooms

1. 1

   Preheat oven to 425 Remove the stems from the mushrooms and set aside.

2. 2

   Place the caps, stem side down, on a baking sheet and brush the outsides with the oil.

3. 3

   Bake until soft but still holding their shape, (15 minutes )

4. 4

   Meanwhile, crisp the bacon in a medium skillet over medium heat.

5. 5

   Transfer the bacon to a paper towel lined plate, reserving the bacon drippings in the skillet.

6. 6

   Finely chop the reserved mushroom stems and add to the bacon drippings along with the shallot and thyme.

7. 7

   Season with salt & pepper and cook, stirring over medium heat until the mushrooms are dry (about 5 minutes ) Add spinach and continue to cook until the spinach wilts,(1 minute).

8. 8

   Transfer the mixture to a bowl and add the bread cubes and lemon zest.

9. 9

   Chop the cooked bacon and.

10. 10

    combine with the mushroom mixture.

11. 11

    Place the caps stem side up, on a clean baking sheet and fill each cap with equal amount of stuffing.

12. 12

    Bake until mushrooms are hot and lightly browned, ( about 5 minutes ).

13. 13

    Place a piece of blue cheese on each mushroom and continue to Bake until the cheese just begins to melt ( about 3 minutes )

* Per serving · 4 servings · Values may vary.

No additional tips available.