These stuffed mushroom caps are full of flavor to satisfy those salty, earthy cravings. Filled with bacon, chives, garlic, pepper, and almond ricotta cheese, these are perfect for a pre-Thanksgiving appetizer.
Ingredients
6 Portabella or Cremini mushrooms
3-4 tablespoons Dairy Free Almond Ricotta cheese (Kitehill brand) or your favorite ricotta
2-3 slices Bacon, cooked. Crumbled.
1/4 teaspoon Granulated Garlic
1/4 teaspoon Pepper
1/4 teaspoon Chives, minced
Mix garlic granules, pepper and chives to taste in Dairy Free Almond Ricotta cheese (Kitehill brand)
Add in Bacon.
Stuff in Mushroom caps
Bake at 325 for 15-20mins.
Alternatively, start baking the mushroom caps in oven ahead of time while mixing ingredients and then add in cheese mix and cook until desired warmth.