Ingredients:

  • lb Cremini or large White Button Mushrooms
  • oz block full-fat Cream Cheese, softened
  • cup freshly shredded Sharp Cheddar Cheese
  • medium Jalapeños, finely minced (seeds removed for less heat)
  • strips Bacon, cooked crisp and crumbled (Optional)
  • cloves Garlic, minced finely
  • stalks Scallions (Green Onion), thinly sliced
  • tsp Worcestershire Sauce
  • Salt and Black Pepper to taste
  • /4 cup Panko Breadcrumbs
  • Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Gently wipe the mushrooms clean. Carefully remove and discard the stems. Finely chop the removed stems and set them aside. Arrange the hollowed mushroom caps, cavity side up, on the prepared baking sheet.
  3. In a small skillet, sauté the chopped mushroom stems and the minced jalapeños until softened (about 5 minutes). If using bacon, cook bacon separately until crisp, crumble, and set aside. Drain excess fat.
  4. In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, sautéed stems/jalapeños, minced garlic, scallions, Worcestershire sauce, and seasoning. Fold in the crumbled bacon (if using). Mix until just combined.
  5. Spoon or pipe the filling generously into each mushroom cap, creating a small mound on top.
  6. In a small dish, toss the Panko breadcrumbs with the 2 tablespoons of melted butter until evenly coated. Sprinkle the buttered Panko mixture evenly over the top of each stuffed mushroom.
  7. Bake for 18–22 minutes, or until the filling is hot throughout, bubbly, and the Panko topping is golden brown and crisp. Watch carefully if using the broiler for extra colour.
  8. Let cool on the tray for 5 minutes before carefully transferring them to a serving platter. Serve warm.