Name: Jalapeño Popper-Stuffed Mushrooms
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 12 stuffed mushrooms
Ingredients: 4 slices thick-cut bacon; 12 large white mushrooms, stems removed and reserved; 1 yellow onion, finely diced; 2 jalapeños, stemmed, seeded and diced; Kosher salt and freshly ground black pepper; 2 cloves garlic, grated; 4 ounces cream cheese, at room temperature; 1/3 cup freshly grated Parmesan; 1 heaping tablespoon panko; 1 tablespoon chopped flat-leaf parsley, for garnish

Directions

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26m Easy 98%

CLASS

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.  Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside. 
Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined. 
Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.

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Jalapeño Popper-Stuffed Mushrooms

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