Bacon and Leek Stuffed Mushrooms

Ingredients

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Cream cheese

  7 ¹³⁄₁₆ tbsp or 113g

• Goat cheese

  Soft type

  4 oz or 113g

• Bacon

  Raw, cured pork

  1 ¹¹⁄₁₆ oz or 48g

• Leeks

  (bulb and lower leaf-portion), raw

  ½ leek or 45g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pepper

  Spices, black

  0.02 tbsp or 0.1g

Directions

1. Pre-heat the oven to 350°F.
2. Clean the mushroom caps with a damp paper towel, remove the stems, and use a spoon to scoop out the gills; lay face up on a foil-lined baking sheet.
3. Rinse and remove any dirt from the leeks; use a sharp knife to slice into thin rounds.
4. In a large pan, melt butter over medium heat; saute the leeks until soft and tender and season with salt and pepper.
5. Microwave bacon until crispy, let cool, and then break 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. Add the bacon and leeks and stir until fully combined.
7. Spoon the mixture evenly between the two mushroom caps. Bake 15 minutes until cheese is gooey and mushroom caps are tender.

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