Buffalo Stuffed Mushrooms

• 30 ounces white mushrooms
• 4 slices bacon finely chopped
• 1 stalk celery finely chopped
• 1 carrot finely chopped
• 2 scallions chopped
• 1 teaspoon chopped fresh thyme
• 2 tablespoons unsalted butter
• 1 1/2 cups panko
• 2 tablespoons fresh parsley chopped
• 2 tablespoons grated Parmesan cheese
• 1/4 cup hot sauce buffalo
• 1/3 cup cheese crumbled bleu, 1.5 oz

1. Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes.
2. Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined. Remove from the heat and let cool slightly.
3. Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes.

white mushrooms, bacon, celery, carrot, scallions, thyme, unsalted butter, panko, parsley, parmesan cheese, hot sauce buffalo

Taken from www.yummly.com/recipe/Buffalo-Stuffed-Mushrooms-1164806 (may not work)