Stuffed Portabello Mushrooms
WW PointsPlus per serving: 1
Makes 3 servings
3 Portabello Mushroom caps
1 oz. Weight Watchers Cream Cheese (softened)
14 grams (half a serving) of Kraft Shredded Cheddar Cheese
2 slices Jennie-O Extra Lean Turkey Bacon, cooked and cut into pieces
Penzey's Galena Street Rib and Chicken Rub spice mixture
Take out the stump from the mushrooms and scoop out some of the "guts" of the cap to make room for the filling. Put the "guts" into a bowl, add cream cheese, bacon, cheddar cheese and spices. Mix so all ingredients are well mixed in. Scoop even amounts into each of the mushroom caps. Grill (or roast) for a few minutes so the cheese can melt and the mushroom is tender.
Enjoy!
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