Ingredients
24 portabella mushrooms, insides scraped clean
250 g cream cheese
120 g blue cheese or feta cheese
2 tbsp finely minced fresh Italian parsley
1 tsp sriracha
2 tsp SIDS SALT & PEPPER
12 slices of bacon, cut in half
Directions
Heat the grill to HIGH.
Mix together the cream cheese, blue or feta cheese, parsley, sriracha, SIDS SALT & PEPPER. Do not warm the cream cheese to mix it or it will be too warm for the grill.
Fill the mushrooms with the cheese mixture and then wrap each mushroom cap with a half slice of bacon, securing it with a toothpick. Once the grill is very hot, turn the heat down to LOW and place the mushroom caps, cheese side down on the grill. You need a very hot grill to sear and crisp this side of the bacon quickly before the cheese begins to melt and drip out.
Leave the mushrooms on the grill face side down as long as you can before the cheese begins to drip out and then turn over. Close the lid and cook for another 4-5 minutes to crisp the other side of the bacon. Serve hot!
