Bacon Cheese Mushrooms

• 16 ounces portobello mushrooms
• 8 ounces bacon
• 1/2 cup onion minced
• 1 clove garlic minced
• 4 ounces cream cheese
• 1/4 cup sharp cheddar cheese grated
• sea salt

1. Remove mushroom stems from caps and chop stems in small pieces.
2. Chop the bacon in small pieces. In a large saute pan, over medium heat, cook bacon, onion. garlic and chopped mushroom stems until the bacon is crispy. Reduce heat to low. Add cream cheese and cheddar cheese in the saute pan and stir until cheeses are melted. Season withnalt and pepper.
3. Remove mixture from heat and stuff each mushroom cap generously with mixture.
4. Place the mushrooms in a 4-quart slow cooker on high for 1 hour or on low for 2 hours. Serve warm from slow cooker. Keep on low while your guests enjoy.

portobello mushrooms, bacon, onion, garlic, cream cheese, cheddar cheese, salt

Taken from www.yummly.com/recipe/Bacon-Cheese-Mushrooms-1200215 (may not work)