Jalapeño Popper Mushrooms
24 whole white button mushrooms
2 cloves of garlic finely minced
1 can 4-oz of diced jalapeños, thoroughly drained
1 package 8-oz of cream cheese, brought to room temperature
¾ cup of finely shredded cheddar cheese
½ pound of bacon cooked until crisp, chopped
Preheat the oven to 350ºF.
Carefully extract the stems from the white button mushrooms.
In a mixing bowl, add room temperature cream cheese, garlic, jalapeños, shredded cheddar cheese, and chopped bacon. Mix the ingredients until combined.
Using a spoon, fill the caps of the mushrooms with the prepared cream cheese mixture. Position the mushroom caps onto the baking rack.
Put mushrooms in the oven and allow them to bake for 15 to 20 minutes. Shoul look golden and the filling should be bubbling slightly.
Ensure they are allowed to cool briefly prior to serving.