Stuffed Portebella Mushrooms
- 12 large raw portebella mushrooms
- 1 whipped cream cheese
- 1 Tbsp minced garlic
- green onions
- bacon bits
- parmesan cheese
- shredded cheese (mozzarella, cheddar, and/or colby/jack)
- salt and pepper
Snip greens from the green onions (you can add some of the white part of the onion too). Salt and pepper to taste. Wash mushrooms and remove stems carefully. Lay mushrooms in tinfoil. Mix together cream cheese, garlic, green onion, bacon bits, parmesan cheese and salt and pepper. Fill each mushroom with about one large tablespoon of the mixture. Top each mushroom with the shredded cheese of your choice. Seal the foil up like an envelope and place on the grill. Cook until mushrooms are tender and cheese is melted. Takes about 15 minutes. ( I cook them on the upper rack of my grill) Keep an eye on them, you don't want them TOO mushy.
A great camping breakfast recipe from the experts at KOA.