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    Preparation Time: 10 minutes
    Cooking Time: 15 minutes
    Serves: 4


    • Cooking spray
    • 4 portabella mushrooms
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 2/3 cup reduced-fat shredded cheddar cheese
    • 2 slices turkey bacon, crisply cooked and crumbled
    • 1 small tomato, seeded and chopped
    • 1 tablespoon minced fresh chives


Preheat oven to 450° F. Line a baking sheet with foil and spray lightly with cooking spray; set aside.
Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.

Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown. Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.

If desired, cut into wedges and serve with toothpicks.

    Nutrition Facts per serving
    Serving Size (144g)
    Daily Value
    Calories 150
    Calories from Fat 100
    Total Fat 11g 17%
    Saturated Fat 4g 21%
    Trans Fat 0g
    Cholesterol 25mg 9%
    Sodium 320mg 13%
    Total Carbohydrate 6g 2%
    Dietary Fiber 2g 6%
    Sugars 2g
    Protein 9g
    Vitamin A 8%
    Vitamin C 6%
    Calcium 15%
    Iron 4%


Recipe courtesy of the Mushroom Council and

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