Recently, the upper Northern regions of MN experienced a great loss when the owner of the Foundry Tavern in Cloquet stopped making/selling her famous Blue Cheese dressing. It was always my intention to get some of that white gold and to stuff some portobello mushroom caps with it, but somehow we always managed to eat it all before I could get around to buying the mushrooms.
With the incredible flavor of her chunky dressing burned into my head, I set out to duplicate it, and to stuff some mushrooms with it, and to wrap them with bacon!
You Will Need:
- 15 "Baby Bells" Portobello Mushroom Caps
- 1lb of Thick Bacon
- 2 Cloves Garlic, Peeled and Minced
- 1 8oz block of cream cheese, softened
- 1/4 Cup Half and Half
- 4oz Blue Cheese Crumbles
- 2Tbsp Chopped Fresh Chives
I planned to serve it for Easter brunch but sadly, we ate them all before any of my guests arrived. Early bird... worm... you know the drill.