Cheese and Bacon Stuffed Mushrooms

Makes: 8 servings (3 mushrooms each)

Start to Finish: 35minutes

Ingredients

24 large fresh whole mushrooms (1 ½ to 2 inches in diameter)

2 tablespoons reduced-fat balsamic vinaigrette

2 slices turkey bacon

1 ½ teaspoons olive oil

½ cup chopped red onion

1/3 cup finely shredded reduced-fat Italian cheese blend

1/3 cup reduced-fat garlic-and-herbs spreadable cheese

½ teaspoon Dijon mustard

2 tablespoons bread crumbs

2 teaspoons chopped fresh Italian (flat-leaf) parsley

Directions

1: Preheat oven to 350 degrees. Remove stems from mushrooms; reserve caps. Chop enough stems to fill a ¾ measuring cup; discard remaining stems. In a large bowl, toss mushroom caps with vinaigrette; place stem sides down in ungreased 15x10x1-inch plan.

2: Bake 10 minutes. Let stand until cool enough to the touch; drain.

3: Meanwhile, in 10-inch nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Remove and discard dripped from skillet.

 4: In same skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally, until onion is tender.

5: In a medium sized bowl, stir onion mixture, bacon, cheeses and mustard until well blended. Spoon mixture into the mushroom caps; place filled sides up in pan. In a small sized bowl, mix bread crumbs and remaining ½ teaspoon olive oil; stir in parsley. Sprinkle bread crumb mixture over filled mushroom caps.

6: Bake 10 to 15 minutes or until thoroughly heated and cheese is melted. Serve warm.

- http://www.eatbetteramerica.com -