Bacon and Cheddar Stuffed Mushrooms

25 - 30 mins 5 - 10 people

I-level up and mushrooms by stuffing them with a creamy bacon and cheese filling.


3 slices, Bacon

8 small, Portabello mushrooms

1 tbsp, Onions, chopped

3/4 cup, Kraft Cheddar, shredded

1 tbsp, Butter

Product Used:


Fry bacon slices in a pan over medium-high heat until brown. Chop into small pieces and set aside.

Preheat oven to 400F.

Remove mushroom stems and chop. Set aside mushroom caps.

Melt butter in a saucepan over medium heat. Add the chopped stems and onions. Cook until onions are soft. Remove from heat.

In a bowl, mix together the mushroom stem and onion mixture, bacon and 1/2 cup Kraft Cheddar. Scoop the mixture into the mushroom caps.

Bake mushroom caps in oven for 15 minutes or until cheese has melted.

Serve and top with remaining cheese.