Cayuga Blue Cheese stuffed Mushrooms

  • 1 dozen baby Portobello mushrooms
  • 4 oz Lively Run Cayuga Blue
  • 1 small onion
  • 2 strips bacon
  • ¼ stick of butter
  • 1 large toe garlic
  • Salt to taste
  • Pepper to taste

Wash and clean mushrooms and remove stem and scoop out central portion of gills. Chop the onion, garlic, bacon and mushroom stems into small pieces and sauté in a skillet with the butter until the onion is browned. Remove from skillet and place in a mixing bowl with the crumbled Cayuga Blue cheese and mix thoroughly by hand. Place a teaspoon full of this filling into each mushroom cap. Place the mushrooms on a cookie sheet and bake in the oven at 400 degrees for 20 to 30 minutes, being careful not to burn or overly dry out the dish. Serve while still hot.