Ingredients
24 large fresh mushrooms1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese1 cup (4 ounces) crumbled blue cheese4 green onions, chopped2 garlic cloves, minced3/4 cup bacon bits, divided
Preparation
Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits. Stuff into mushroom caps, a scant tablespoonful in each.
Place in a greased 15x10x1-in. baking pan. Sprinkle with remaining bacon bits. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender.
