Stuffed Mushrooms

In a baking dish, spray with a bit of Pam or Olive Oil spray.

Place your cream cheese in a microwavable dish and heat for about 30 seconds or until soft enough to stir easily.

Toss in your chopped bacon and green onion. The amounts can be adjusted based on your preferences. If you want a lot of bacon, add a lot of bacon! If you want it more creamy, use extra cream cheese. You can taste your mixture as you go, to see what seems like the right flavor combination for you.

Add salt and pepper to taste. I typically use about a 1/4 – 1/2 tsp of garlic powder for a full block of cream cheese.

Mix it all together with a spoon or fork.

Then you can start scooping your mixture in to your mushroom caps.

Place them in the baking dish, cap side down.

Arrange close together in the baking dish.

Top with shredded cheese of your choice. I use 2% cheese. I prefer the Mexican blend, but you can use whatever you have on hand. Good options would be Cheddar, Colby/Jack or even Pepper Jack if you want a little spice.

Bake for 10 minutes or until the cheese is nice and melted or bubbly.

This is not the greatest photo but I forgot to snap a good one with the Nikon before we demolished the entire tray.

I think you’ll agree this is a simple appetizer or snack to whip up in hurry. And it works well with my lean & green lifestyle.