Bacon Blue Cheese Stuffed Mushrooms with Creamy Hot Sauce

• Gluten free

• Meat

  • 4 strips Bacon, cooked and crumbled
  • 1/3 cup Frank's red hot sauce

• Produce

  • 17 Baby bella mushrooms
  • 1 clove Garlic
  • 2 Green onion

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 2/3 cup Blue cheese salad dressing, chunky

• Baking & Spices

  • 1 dash Pepper
  • 1/4 tsp Salt

• Dairy

  • 5 oz Blue cheese
  • 8 oz Cream cheese

Found on thefoodcharlatan.com

Ingredients

• 17-20 baby bella mushrooms
• 8 ounces cream cheese, softened
• 1 egg yolk
• 5 ounces blue cheese
• 1 green onion
• 4 strips bacon, cooked and crumbled
• 1 clove garlic, minced
• 1/4 teaspoon salt
• dash pepper
• 2/3 cup chunky blue cheese salad dressing
• 1/3 cup Franks Red Hot sauce*
• chopped green onion, to garnish

Directions

• Preheat your oven to 375 degrees F.
• Set out your cream cheese to soften while you prep the mushrooms.
• Remove the stems from all the mushrooms. I do this by getting my thumb way down in there and twisting. Discard the stems.
• Wash your mushrooms. Brush them clean if you like to waste time and/or eat dirt. I mean its not going to kill you. But washing them is a lot faster and wont affect your mushrooms at all.
• Lay the mushroom caps top-down in a 9x13 inch casserole dish.
• In a medium bowl, beat or stir the cream cheese and egg yolk until it is smooth.
• Add the blue cheese, green onion, crumbled bacon, garlic, salt, and pepper. Stir to combine.
• Spoon the mixture into each mushroom cap and distribute evenly.
• In a glass measuring cup, stir together about 2/3 cup blue cheese dressing with 1/3 cup hot sauce (or whatever ratio tastes good to you).
• Drizzle the sauce over the mushrooms.
• Bake at 375 for about 20 minutes, or until the tops start to brown. Eat with a fork!