Directions

1. Clean and remove the stems from the mushrooms. Mince the stems and put them in a bowl. Set aside.
2. Cook the bacon in a skillet until they are crispy. Then, transfer the bacon to paper towels, leaving the bacon fat in the skillet. Add the butter, the minced mushroom stems, onions, and garlic to the skillet and cook until the onions caramelize.
3. In a food processor or blender, add the bacon, blue cheese, cream cheese, and the mixture from the skillet, and the breadcrumbs. Pulse a couple times until everything is incorporated. Do not blend.
4. Fill each mushroom cap with the cheese mixture.
5. Press Preset and use the left arrow to select Preset 22. Press START/PAUSE to begin to preheat to 325 ̊F. Once preheated, the Brio will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food into the Brio.
6. Once preheated open the base tray and place mushroom caps on the Air Circulation Riser, close base tray to begin cooking at 325°F for 12 minutes.
7. Cook until the cheese is bubbling and the mushroom caps are light brown. The Brio will Beep 3 times and display “End”. Serve hot.