2 Servings 15 min Cook
2 Mushroom, whole Mushrooms
4 Oz Cream Cheese
4 Oz Goat Cheese
4 Strip Bacon
1/2 Cup Leeks
1 Tbsp Butter
1 Dash Salt
1 Dash Pepper
Pre-heat the oven to 350°F.
Clean the mushroom caps with a damp paper towel, remove the stems, and use a spoon to scoop out the gills; lay face up on a foil-lined baking sheet.
Rinse and remove any dirt from the leeks; use a sharp knife to slice into thin rounds.
In a large pan, melt butter over medium heat; saute the leeks until soft and tender and season with salt and pepper.
Microwave bacon until crispy, let cool, and then break into small pieces.
In a large mixing bowl, soften the cream cheese in the microwave for about 30 seconds.
Add the goat cheese and stir until smooth.
Add the bacon and leeks and stir until fully combined.
Spoon the mixture evenly between the two mushroom caps.
Bake 15 minutes until cheese is gooey and mushroom caps are tender.