12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. blue cheese, crumbled
salt
pepper
6 dashes hot sauce {or more if desired}
6 slices Hormel bacon

1. Preheat oven to medium heat. Grease the grill lightly.
2. Clean tops of mushrooms with a damp cloth and remove stems.
3. In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together.
4. Divide cheese mixture evenly into mushroom cavities.
5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.}
6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted. I start mine face down to prevent the cheese oozing out everywhere.
7. Remove from grill, remove toothpicks and serve hot.

This recipe came about when I found some mushrooms and blue cheese in my fridge. After doing a little brainstorming, I came up with these. Since I was cooking steak for dinner, I threw these on the grill along side them for a nice smokey flavor.