Ingredients:

  • medium Cremini or White Button Mushrooms
  • Tbsp Olive Oil
  • Pinch of Salt and Black Pepper
  • oz Cream Cheese, softened
  • oz Sharp Cheddar Cheese, freshly grated
  • slices Bacon, cooked crisp and finely crumbled
  • medium Fresh Jalapeños, finely minced
  • cloves Garlic, minced very finely
  • Tbsp Fresh Chives, finely chopped
  • tsp Worcestershire Sauce
  • /4 tsp Smoked Paprika
  • /4 cup Panko Breadcrumbs
  • Tbsp Unsalted Butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line a baking sheet with parchment paper.
  2. Gently wipe mushroom caps clean. Carefully twist off the stems. Finely chop the removed stems and set aside.
  3. Heat 1 Tbsp of olive oil in a small skillet over medium heat. Add the chopped mushroom stems and minced garlic. Sauté for 4–5 minutes until the stems soften. Remove from heat and allow to cool slightly.
  4. In a mixing bowl, combine the softened cream cheese, grated cheddar, crumbled bacon, minced jalapeños, the cooled stem/garlic mixture, chives, Worcestershire sauce, and smoked paprika. Mix thoroughly until homogenous. Taste and adjust seasoning.
  5. Lightly brush the outside of the mushroom caps with the remaining 1 Tbsp of olive oil and season lightly with salt and pepper. Firmly pack the cream cheese mixture into the hollowed mushroom caps, mounding it slightly on top.
  6. In a tiny bowl, toss the Panko breadcrumbs with the melted butter. Sprinkle a small pinch over the top of each stuffed mushroom.
  7. Arrange mushrooms in the muffin tin (or on the baking sheet). Bake for 18–20 minutes, or until the filling is bubbling hot and the topping is golden brown.
  8. Let cool for 5 minutes before carefully transferring to a serving platter. Serve warm.