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Bacon and Jalapeño Stuffed Mushrooms

Source of Recipe


"Evil Shenanigans" Baking & Cooking Blog



List of Ingredients



• 1/3 cup panko bread crumbs (or regular bread crumbs)
  
• 1 Tbsp butter, melted
  
• 1 pound large button mushrooms
  
• 3 strips thick cut bacon, diced
  
• 1 jalapeño, minced
  
• ¼ cup chopped yellow onion
  
• 2 cloves garlic, minced
  
• 1 ounce cream cheese (a quarter of a block)
  
• 1/3 cup shredded Monterey Jack cheese
  
• Salt and pepper
  






Instructions



1. Heat oven to 350° F.
   Begin by preparing the panko topping. In a small bowl, combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.
   
   
2. Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop half of the stems and set aside.
   
   
3. In a small pan over medium heat, cook the chopped bacon until crisp. Add the chopped onion, jalapeño, garlic, and mushroom stems and cook until softened, about 5 minutes. Season with salt and pepper to taste. Set aside to cool slightly.
   
   
4. In a medium bowl, stir the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.
   
   
5. Divide the filling evenly between the mushrooms. Top with the buttered panko mixture. Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.
   Serve warm.