bacon wrapped blue cheese mushrooms

the pic of these mushrooms isn't great and to be honest they didnt look all that great in person either. the recipe said to use toothpicks to keep bacon in place but i thought i was better than that lol. i didnt think that i believed in toothpicks... turns out i do now lol. anyways if you didnt get where i'm going with this you should use toothpicks to secure the bacon otherwise it just winds us looking like a hot mess (as you can see in the pics)

dont let the look fool you, these were amazing! my husband has never tried mushrooms before and didn't really want to today lol but he hesitantly ate one of these and loved it!

if you are a vegetarian, you can leave out the bacon and they would be pretty good (having been a vegetarian for 10 years i can say this without feeling guilty... okay only slightly guilty... bacon makes everything better lol)

bacon wrapped blue cheese mushrooms
from http://www.laurenslatest.com/blue-cheese-filled-bacon-wrapped-mushrooms/

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

 Preheat oven to 400 degrees.

 Clean tops of mushrooms with a damp cloth and remove stems.

 In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together.

 Divide cheese mixture evenly into mushroom cavities.

Wrap bacon 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.}

Place mushrooms in oven safe dish and bake until bacon is crispy about 30 to 50 minutes.