in the cheeses. Stuff 1 tablespoon of the bacon and
cheese mixture into each mushroom cap.
- Place the stuffed mushrooms in an 8-inch square
baking dish (a pie pan also works), then season them
with the salt and pepper. Bake for 25 minutes or until
the mushrooms are soft and the cheese is melted. Place
the chopped lettuce on a serving platter. Serve the
baked mushrooms on top of the bed of lettuce. - These are best served fresh, but any leftovers can
be covered and refrigerated for up to 3 days. Reheat in
a preheated 350°F oven or toaster oven for 5 minutes
or until the cheese is melted.