Bacon and Leek Stuffed Mushrooms

Ingredients

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Cream cheese

  Low fat

  4 oz or 113g

• Goat cheese

  Soft type

  4 oz or 113g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Leeks

  (bulb and lower leaf-portion), raw

  ½ cup or 45g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 350°F.
2. Clean the mushroom caps with a damp paper towel, remove the stems, and scoop out the gills with a spoon. Place them face up on a foil-lined baking sheet.
3. Rinse the leeks thoroughly to remove any dirt, then slice them into thin rounds.
4. In a large pan, melt the butter over medium heat. Sauté the leeks until they are soft and tender. Season with salt and pepper.
5. Microwave the bacon until crispy, let it cool, and then break it into small pieces.
6. In a large mixing bowl, soften the cream cheese in the microwave for about 30 seconds. Add the goat cheese and stir until smooth. Mix in the bacon and leeks until fully combined.
7. Spoon the cheese mixture evenly into the mushroom caps. Bake for 15 minutes until the cheese is gooey and the mushroom caps are tender.

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