Jalapeno Stuffed Mushrooms
(They aren't spicy in my opinion, so if you want more heat, add an extra jalapeno)
2 Slices of Bacon
1 1/2 Olive Oil (optional)
8-12 Whole Mushrooms, keep mushrooms tops, & chop mushroom stems finely
1 Clove of chopped Garlic OR few dashes of Garlic Salt
1 Jalapeno Pepper, ribs & seeds removed, chopped finely
1 pkg softened cream cheese
3 tablespoons shredded Cheddar cheese
Salt and Pepper to taste (optional)
1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
2. Meanwhile, Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray, or just place foil on it (less clean up that way!)
3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, approximately 5-7 minutes. Transfer the mushroom & jalapeno mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
4. Bake in the preheated oven until cheese begins to brown or the mushrooms start to release their water (this is your preference), 10 to 15 minutes.