Artichoke-Stuffed Mushroom Caps

Ingredients

• 4 strips bacon
• ¹⁄₂ small onion, finely diced
• 12 white mushrooms, brushed, with stems removed and finely diced
• 2 tbsp Artichoke Dip Mix
• ¹⁄₂ cup finely ground breadcrumbs
• ¹⁄₃ cup spreadable cream cheese
• Sea Salt, to taste
• Black Pepper, to taste

Preparation

1. Preheat oven to 400° F. Line a Sheet Pan with a Sheet Pan Liner.
2. Sauté bacon in frying pan until crisp. Cool, then crumble. In the same pan, sauté onion and mushroom stems over medium heat until soft, 6-8 min.
3. Remove pan from heat and stir in bacon, breadcrumbs, cream cheese and dip mix. Stir well; season with salt and pepper.
4. Arrange mushroom caps on pan. Fill each with prepared mixture. Roast for 10 min, or until bubbling and browned. Serve warm.