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- 1/3 cup panko bread crumbs
- 1 Tbsp. butter, melted
- 1 lb. large button mushrooms
- 3 strips thick cut bacon, diced
- 1 jalapeno, minced
- 1/4 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 oz. cream cheese
- 1/3 cup shredded Mozzarella Cheese
- salt and pepper
Heat oven to 350°.
In a small bowl combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.
Carefully clean and stem the mushrooms. Save half of the stems and chop them finely. Set them aside. Set the mushroom caps on a baking sheet that you have sprayed with Pam.
In a small pan over medium heat cook the chopped bacon until crisp. Add the chopped onion, jalapeno, garlic and mushroom stems and cook until softened, about five minutes. Season with salt and pepper to taste. Set aside to cool slightly.
In a medium bowl, stir the shredded cheese with the cream cheese until well combined. Add the warm vegetable mixture and mix well.
Divide the filling evenly between the mushrooms. Top with the buttered panko mixture. Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown. Serve warm.