Preheat oven to 375 degrees

In a medium-sized skillet, add the tablespoon olive oil. Add green onion and jalapeno and saute for two or three minutes. Add garlic and saute for another minute. Remove from heat and add the cheeses, stirring to combine. Add bacon bits, salt, and pepper to taste.

Meanwhile, prepare mushrooms by removing stems. Stuff the cheese mixture into the mushrooms, mounding up and over the top. Place into a small casserole or baking dish.

Combine the breadcrumbs and olive oil or prepare the breadcrumb topping, below. Either gently roll the filling portion of the mushrooms in the crumbs (recommended) or sprinkle the crumbs over the mushrooms, pressing gently to adhere if necessary.

Add wine or stock to pan to depth of 1/2″or spray the bottom of the pan.

Bake about 15 to 17 minutes until mushrooms are heated through, cheese is melted, and breadcrumbs browned. Let cool for a few minutes before eating.

Recipe may be doubled.

To Prepare Breadcrumb Topping:

• 1/3 cup fresh or toasted breadcrumbs
• 1 tablespoon butter or olive oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon packed finely chopped parsley
• 2 to 3 tablespoons grated Parmesan cheese
• salt & pepper if desired

Add breadcrumbs to a small saucepan with the butter. Heat to medium high.

• If toasted already just stir together and add the remaining ingredients and continue to stir until golden color.
• If not toasted, stir breadcrumbs often until they’re starting to turn golden brown and crispy; add the remaining ingredients and continue to stir till fully golden brown.