I was looking to do something a little less traditional for my second vegetable dish, for this Christmas.  I wanted something slightly elevated to pair with a Prime Rib Roast.

After hours of looking through Pintrest and several websites I decided to go it alone and make my own.  I have to tell you the results both while making them and serving them were nothing short of exstatic.

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Ingredients

• 2 1/2 lbs fresh mushrooms. I used both white and Cremini
• 2 tsp minced garlic
• 3 Tbsp butter
• 8 oz cream cheese
• 2 tsp fresh chopped chives
• 5 strips bacon cooked and crumbled
• 3 oz fresh Blue Cheese
• 1/4 tsp Black pepper

Directions

• Wash mushrooms well. The last thing you want is dirt in your dish.  This applies to the ones they claim are washed in stores.
• Carefully separate stems from the tops
• Place caps upside down on a foil lined baking sheet. Remember were filling these so the well left by the removed stem is where the filling goes.
• Finely chop stems. I add mine directly to sauce pan.
• Add butter, garlic and black pepper
• Saute on medium heat about 7 minutes until they both wilt and turn darker brown. Be careful not to burn them
• Spoon about 3/4 into waiting caps
• Broil about 15 minutes taking care not to burn them.
• Allow to cool at least 20 minutes while making the rest of the filling
• Combine cream cheese, blue cheese, crumbled bacon, fresh chives, and remaining stems mixture, yes that butter too.
• Using a spoon add filling on top of stems in mushroom well. This is a little messy so make sure you have extra paper towels nearby.
• Top with any loose stems from baking sheet.
• Refrigerate until ready to serve

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