Broccoli-Bacon Portobello Stuffers

Ingredients
3 cups broccoli florets
4 slices bacon
8 small or 4 large portabella mushroom caps
2 cups shredded cheddar cheese

Directions
In a medium saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain. In a large (12”) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels. Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes. Remove skillet from heat; turn mushrooms. Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese. Return skillet to heat and continue to cook mushrooms, covered, until mushrooms are tender and the cheese has melted, 4 to 5 minutes.