These can be served as an appetiser or as a main dish with large portobellos instead with a salad and crusty warm bread. The choices are limitless - so go wild and do what you want.
Blue Cheese and Bacon Stuffed Mushrooms
12 large fresh mushrooms
1/2 tub of chive and onion cream cheese
1/2 cup crumbled blue cheese
2 spring onions/scallions
1 minced garlic clove
1/3 cup bacon bits, divided
1. Remove the stems from the mushrooms and discard the stems (Or save them for something else). In a bowl combine the cream cheese, blue cheese, onions and garlic and just under 1/2 of the bacon bits, a third of your 1/3 cup, then stuff all your mushroom caps with about a tablespoon of the cream cheese mixture.
2. Place the mushrooms caps on a greased baking pan, sprinkle with the remaining bacon bits, and bake uncovered at 375F/190C. for about 20 minutes, or until the mushrooms are tender.
Alternatively you could use a couple of portobello mushrooms and top with grated cheese.