Categories: Appetizers- Snacks

Ingredients

• 4 oz. cream cheese, softened
• 1 cup (4 oz.) shredded fontina cheese
• 6 bacon strips, cooked and crumbled
• 4 green onions, chopped
• 1/4 cup chopped oil-packed sun-dried tomatoes
• 3 Tbsp. minced fresh parsley
• 24 large fresh mushrooms (about 1 1/4 lbs.), stems removed
• 1 Tbsp. olive oil

Directions

1. Preheat oven to 425 degrees. In a small bow, mix the first six ingredients until blended. Arrange mushroom caps in a greased 15 × 10 × 1 inch baking pan, stem side up. Spoon about 1 Tbsp. filling into each.

2. Drizzle tops with oil. Bake, uncovered, 9 to 11 minutes or until filling is golden brown and mushrooms are tender.

3. makes 2 dozen

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