Easy Recipes

Bacon & Cream Cheese Portobellos

A deliciously easy recipe from the 5 Plus 5 recipe book.

Prep: 5 min. Total: 20 min.

2 large Portobello mushrooms, brushed clean
4 oz. package cream cheese, softened
1/4 cup grated Parmesean cheese
2 slices bacon, cooked and crumbled
1 green onion, thinly sliced

Have on Hand:
2 cups water
Salt and pepper, to taste

Pour the water into the inner pot of the rice cooker. Place the mushrooms, gill-side up, in the steam tray, close the lid and Steam/Cook for 8 minutes. In a small bowl, blend the remaining ingredients and add salt and pepper to taste. After steaming, open the lid, mound half of the cream cheese mixture on top of each Portobello and smooth the top and edges with a knife. Close the lid and continue cooking for 3 to 4 minutes. Let cool slightly, place on a serving tray and cut each mushroom into 6 wedges. Pop the wedges into your mouth or, if you're into elegance and charm, serve the wedges with buttery crackers. Serves 4.