- large mushrooms - 12 pieces
- bread crumbs - 1/4 cup
- butter - 1 Art. a spoon
- bacon - 3 Slices
- jalapeno - 1 piece
- onions - 1/4 cup
- garlic - 1 tooth
- cream cheese - 30 Grams
- Cheddar cheese - 60 Grams
- salt - 1/4 teaspoons
- freshly ground black pepper - 1/4 Teaspoon
1. In a small bowl, mix bread crumbs with melted butter. Stir well to make the bread crumbs evenly covered with oil. Set aside. 2. Preheat the oven to 175 degrees. Thoroughly clean the mushrooms and trim the legs. Place the mushrooms on a small baking sheet. Set aside. 3. In a small frying pan on medium heat, fry the sliced bacon until a crisp crust appears. Add chopped onions, chopped mushroom legs, chopped garlic and chopped jalapenos. Fry until the vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Cool the mixture a little. 4. In a medium bowl, mix the shredded Cheddar cheese with cream cheese. Add the warm vegetable mixture and mix. 5. Divide the filling evenly between the mushroom caps. 6. Top with a mixture of breadcrumbs. 7. Bake for 20 minutes until the mushrooms are soft and the top is golden in color.
Servings: 6