Recipe: Spicy Stuffed Mushrooms with Bacon (using Cheddar, garlic and jalapeno)

SPICY STUFFED MUSHROOMS WITH BACON

4 slices bacon
1 1/2 lbs mushrooms (about 24)
1 tb butter
1/4 cup finely chopped onion
1 garlic clove, finely chopped
1/3 cup finely chopped red bell pepper
1 jalapeno peppers, finely chopped
1/2 cup shredded cheddar cheese
1 tbsp dried parsley flakes

Cook bacon until crisp. Remove from skillet, chop; set aside. Drain fat from skillet.

Remove stems from mushrooms; set aside mushroom caps. Finely chop 2/3 of stems; set aside. Discard remaining stems.

Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.

Heat butter and add the chopped mushroom stems, onion, and garlic. Cook five minutes.

Add red peppers and jalapeno pepper and cook three minutes longer. Cool and then stir in bacon, cheese and parsley. Spoon into reserved mushroom caps.

Bake on baking sheet at 350 for 10 minutes. Serve warm.

Makes 24 servings
Source: Good Housekeeping magazine