- 30 mins
4.6/5
(19 Votes)
Ingredients
- 30 large fresh whole baby portabella or white mushrooms (1 1/2 to 2 inches in diameter)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
- 1 cup herb-seasoned stuffing crumbs
- 1/2 cup shredded Cheddar cheese (4 oz)
- 1 package (2.5 oz) cooked real bacon pieces
Preparation
Step 1
1Heat oven to 350°F. Clean mushrooms with damp paper towels; do not wash (this helps prevent mushrooms from becoming watery during baking). With paring knife, remove stems from mushrooms; reserve caps. Finely chop enough stems to measure 3/4 cup. Discard remaining stems or reserve for another use.
2In 2-quart saucepan, heat 1 cup of the cooking sauce to boiling; remove from heat (reserve remaining sauce for another use). Stir in dry stuffing crumbs; let stand 5 minutes. Stir in mushroom stems, cheese and bacon. Spoon 2 rounded teaspoons mushroom mixture into each mushroom cap; place on foil-lined 15x10x1-inch pan.
3Bake 10 to 15 minutes or until hot in center and cheese is melted. Serve warm.