These grilled, stuffed mushrooms were splendid! My, oh my had been they correct. If you aren’t a blue cheese fan, then don’t hesitate to alternative feta cheese rather. They are scrumptious both methods. The addition of the siracha sauce offers them a nice gentle warmness for one best little chunk hot off the grill. You may want to collect those a few days in advance of time and grill them right before serving!
Ingredients
- 12 medium portabella mushrooms, insides scraped easy
- four oz cream cheese
- 2 oz. Blue cheese or feta cheese
- 1 Tb finely minced fresh Italian parsley
- half tsp siracha or hot sauce
- 1/4 tsp black pepper
- half tsp salt
- 6 slices of bacon, cut in 1/2
Instructions
- Heat the grill to high.
- Mix together the cream cheese, blue or feta cheese, parsley, siracha, pepper and salt. Do now not warm the cream cheese to combine it or it will likely be too warm for the grill.
- Fill the mushrooms with the cheese mixture after which wrap each mushroom cap with a half slice of bacon, securing it with a toothpick. Once the grill may be very hot, flip the heat right down to low and area the mushroom caps, cheese side down at the grill. You need a totally hot grill to sear and crisp this facet of the bacon quick earlier than the cheese starts offevolved to soften and drip out.
- Leave the mushrooms at the grill face aspect down so long as you could before the cheese starts offevolved to drip out and then turn over. Close the lid and cook for some other four-5 minutes to crisp the alternative side of the bacon. Serve hot!