Ingredients:

  • 1 lb Large White or Cremini Mushrooms (approx. 16–20 caps)
  • 2 Tbsp Olive Oil
  • Pinch of Kosher Salt
  • 4 oz Cream Cheese, softened
  • 4 oz Sharp Cheddar Cheese, grated
  • 4 Strips Thick-Cut Bacon, cooked crisp and crumbled
  • 2 Medium Jalapeños, finely minced (seeds removed)
  • 2 Cloves Garlic, minced
  • 1 tsp Fresh Chives, finely snipped
  • ½ tsp Smoked Paprika
  • ¼ tsp Black Pepper, freshly ground
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Unsalted Butter, melted
  • 1 tsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe mushrooms clean; remove and finely chop the stems. Arrange caps, hollow-side up, on the prepared sheet. Drizzle lightly with olive oil and season with salt.
  2. Cook bacon until crisp. Drain on paper towels and crumble finely. Set aside.
  3. In a mixing bowl, combine the softened cream cheese, grated cheddar, crumbled bacon, minced jalapeños, minced garlic, snipped chives, smoked paprika, and black pepper. Mix thoroughly until just combined.
  4. Spoon the cream cheese mixture generously into each mushroom cap, mounding it slightly on top.
  5. In a small bowl, toss the panko breadcrumbs with the melted butter until evenly coated. Sprinkle this mixture evenly over the tops of the filled mushrooms.
  6. Bake for 18–20 minutes, or until the filling is bubbly and the panko topping is deeply golden brown.
  7. Carefully remove from the oven. Garnish immediately with fresh chopped parsley. Allow to cool for 5 minutes before serving.