2 lb Baby Portabella Mushrooms
Bacon (8 slices)
8 oz Cream Cheese
1 1/2 cups Gryere Cheese (shredded
1 cup of pulsed pork rinds (you can pulse these up in your food processor)
1/4 cilantro chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Heat oven to 350 degrees.
Line a sheet pan with foil.
Rinse you're mushrooms lightly under cold water and tap dry with a paper towel to make sure there is no moisture left.
Remove the stems of the mushrooms and lay them all on the sheet pan
Meanwhile cook you bacon until it crispy, pat dry with a paper towel to remove any access oil. Chop or crumble into small pieces.
In a medium bowl mix together the cheeses, 3/4 cups of the pulsed pork rinds, spices and cilantro.
Stuff each mushroom with the mixture and place them back on the sheet pan. Once they are all stuffed you will sprinkle each one with the remainder of the pulsed pork rind crumbs.
Bake for 20 minutes.