Ingredients:
16 large mushrooms, stems removed 
1/2 cup cream cheese, softened 
1/2 cup shredded cheddar cheese
1/4 cup fresh jalapeños, seeded and finely chopped 
2 slices bacon, cooked and crumbled 
1 clove garlic, finely chopped 
2 tablespoons chopped fresh chives (for garnish) 
Salt and pepper to taste 
Breadcrumbs or Panko (optional, for a crunchy touch) 
Instructions:
Prepare the mushrooms: Preheat the oven to 400°F (200°C). Clean mushrooms and remove stems. Arrange mushroom caps on a parchment-lined baking sheet, hollow side up. 
Make the stuffing: In a bowl, mix together softened cream cheese, shredded cheddar cheese, chopped jalapeños, crumbled bacon, minced garlic, salt, and pepper. Mix well until the stuffing is smooth. 
Stuff the mushrooms: Using a spoon, fill each mushroom cap with the cheese and jalapeño stuffing. For a crunchy touch, lightly sprinkle breadcrumbs or Panko on top of each mushroom. 
Cooking: Bake the stuffed mushrooms in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly. 
Garnish and serve: Remove the mushrooms from the oven and garnish with chopped fresh chives. Serve warm as an appetizer or side dish. Enjoy! 
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes Calories: 120 kcal per serving | Servings: 16 stuffed mushrooms