Ingredients

• 16 ounces of mushrooms

• 8 ounces cream cheese, room temperature

• 4 ounces cheddar cheese, grated

• 4-6 fresh jalapenos, stems and seeds removed and diced

• 6 slices bacon

• ¼ cup Italian breadcrumbs

• 4 green onions – whites diced, greens sliced

• 1 Tbsp stone ground mustard

• ½ tsp garlic salt

• Pepper to taste

• Splash oil for sautéing

Directions

1. Prior to cutting the bacon into bits, put the bacon in a bag in the freezer for 30 minutes for easier slicing. Slice the bacon in small bits, and sauté in a cast iron until crispy. Drain on paper towels and reserve the bacon grease for later uses.

2. Preheat the oven to 400 F. Remove the stems from the mushrooms and remove the gills if desired. Wipe the mushroom caps with a damp paper towel. Place the mushrooms on a sheet pan and brush them with olive oil.

3. Bake the mushrooms for 15 minutes, and meanwhile, prepare the filling.

4. In a skillet, heat up a splash of olive oil. Sautee the jalapeno and the whites of the green onion until they are soft and allow them to cool at least a few minutes.

5. Combine the cream cheese, half the cheddar, jalapeno, onion, breadcrumbs, mustard, garlic salt, and bacon.

6. Once the mushrooms have roasted, scoop the filling into the mushrooms, or use a pastry bag to fill them. Top with the rest of the cheese.

7. Top with sprinkle of breadcrumbs.

8. Return the mushrooms to the oven and let bake for an additional 15-20 minutes, until the tops are golden and the mushrooms are tender. Garnish with the greens of the green onions, and enjoy!

Notes: • Jalapeno and onion have a lot of water weight, so we saute the water out first to keep the mushrooms from becoming soggy. Roasting the mushrooms before stuffing also helps, because mushrooms also have a high water percentage • I chose mini baby bellas for my mushrooms, so I recommend removing the gills for those, but for white mushrooms it’s unnecessary • Bread crumbs are a must to absorb the extra moisture