Broccoli Bacon Portabella Stuffers

Servings: 4 (from Shop-Rite)

3 cup broccoli florets
4 slices bacon
8 small or 4 large portabella mushroom caps
2 cups shredded cheddar cheese

In a medium saucepan, over high heat, bring 1 quart salted water to a
boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4
minutes; drain. In a large (12 inch) skillet, over medium heat, cook bacon
until crisp, about 8 minutes; drain on paper towels. Drain excess bacon
fat from skillet. Add mushrooms, gill side down, and cook over medium heat
for 5 minutes. Remove skillet from heat; turn mushrooms. Sprinkle
mushrooms with half the cheese, dividing evenly; spoon broccoli on top;
crumble bacon over broccoli; sprinkle with the remaining cheese. Return
skillet to heat and continue to cook mushrooms, covered, until mushrooms
are tender and the cheese has melted, 4 to 5 minutes.



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