If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Makes about 12 - These you can easily make the day before - just don’t cook until you’re going to eat them. And let them come to room temperature first.
Ingredients
8 ounces baby Portobello mushrooms
1 teaspoon olive oil
4 ounces soft Blue Cheese
1 ounce ’ready’ bacon, chopped fine
2 tablespoons parsley, chopped
1/4 teaspoon fresh ground pepper
Directions
Preheat broiler
Remove stems from mushrooms, put caps on a baking sheet
Chop stems fine and cook with olive oil in a non-stick pan until softened
Add bacon and continue to cook until bacon just starts to get crispy
Put mushrooms and bacon in a bowl and add cheese, parsley and pepper - mix well
Put mixture into mushroom caps and broil about 10 minutes or until beginning to get brown and bubblyBroil for about 5 minutes until melted and brown
