Jalapeno Popper Stuffed Mushrooms

This recipe is perfect as a side dish or as a fun after-school, after-work snack. This was my first time making stuffed mushrooms, so I tried out both white mushrooms and these large portobello caps. The portobello caps proved to be a bit easier to stuff than the white mushrooms, but use whichever you please!

Ingredients:

• 3 slices bacon
• 6 large white mushrooms or 3 large portobello caps, stems removed and insides finely chopped and put aside. (Reserve caps for stuffing)
• 1 3-ounce package of cream cheese
• 1/4 cup finely shredded cheddar cheese
• 1 tablespoons minced garlic
• 1 or 2 jalapeno peppers, seeded and finely diced
• Salt and pepper, to taste
• 2 teaspoons Mexican chili powder
• 1 teaspoon cilantro

Instructions:

1. Pre-heat oven to 350 degrees F. Double line a baking sheet with foil.
2. In a skillet over medium-high heat, cook bacon until it begins to brown. Remove from skillet and place on a paper towel to drain. Once cool, crumble the bacon and set aside. 
3. In the same skillet over medium-high heat, add chopped mushrooms, garlic, diced jalapeno, salt and pepper. Cook for a few minutes, until the mushrooms soften. 
4. Remove from heat and add the mushroom mixture to a large mixing bowl.
5. Add the cream cheese, cheddar cheese, and crumbled bacon into the mixing bowl.
6. Mix well to combine. Add salt and pepper to taste, and Mexican chili powder.
7. Spoon the cheese mixture into the mushroom caps.
8. Place each mushrooms on the foil lined sheet and bake in the pre-heated oven for 20 minutes.
9. Remove from oven and garnish with cilantro. Serve and enjoy!