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Bacon & Fontina Stuffed Mushrooms
Yields 24
What's better than bacon and cheese in a mushroom cap?
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  1. 24 large fresh mushrooms
  2. 4 ounces Cream Cheese, softened
  3. 1 cup shredded fontina cheese
  4. 8 bacon strips, cooked and crumbled
  5. 4 green onions, chopped
  6. 1/4 cup chopped sun-dried tomatoes
  7. 3 tablespoons minced fresh parsley
  8. 1 tablespoon olive oil
  1. Preheat oven to 425°
  2. Remove stems from mushrooms, leaving only mushroom caps.
  3. In a small bowl, combine the cream cheese, fontina cheese, bacon, onions, sun-dried tomatoes and parsley.
  4. Fill each mushroom cap with about 1 tablespoon of filling.
  5. Place on a greased baking sheet. Drizzle with oil. Bake, uncovered for 8-10 minutes or until mushrooms are tender.
Adapted from Taste of Home
Adapted from Taste of Home
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