Bacon-Wrapped Stuffed

Portobellos

prep time: 5 minutes (not including time to make dressing) cook
time: 10 minutes yield: 6 servings

6 large baby portobello (aka cremini) mushrooms,
about 3 inches in diameter
4 ounces cream cheese (½ cup), softened
½ teaspoon fine sea salt
3 dashes hot sauce, or to taste
2 ounces blue cheese, crumbled
6 strips bacon, cut in half lengthwise
½ batch The Best Blue Cheese Dressing (here), for
serving

1. Preheat the oven to 400°F. Line a rimmed baking
   sheet with parchment paper.


2. Remove the stems from the mushrooms and
   finely chop the stems (I use a food chopper for this
   task). Place the chopped stems in a small bowl. Add the
   softened cream cheese, salt, and hot sauce. Taste and
   add more hot sauce, if desired.


3. Place the mushroom caps on the lined baking