2 slices thick-cut bacon, cooked and crumbled, reserve grease
3 large portobello mushrooms, stems removed plus 1 large portobello mushroom, finely chopped (reserve caps, with gills, for stuffing)
1/2 tablespoon freshly minced garlic
2 jalapeño peppers, seeded and finely diced
Pinch of salt
3-ounces cream cheese, softened
3 tablespoons shredded cheddar cheese
Kosher salt and freshly ground black pepper to taste
Freshly chopped parsley, garnish
Preheat the oven to 350°F and double line a baking sheet with foil.
Place 3 mushroom caps on the sheet pan and coat in olive oil. Season lightly with salt. Over medium heat, add the chopped mushrooms, garlic, jalapeño, and a pinch of salt to the bacon drippings in the skillet. Cook, stirring, until the mushrooms soften and release their juices.
Remove from heat and transfer the mushroom mixture to a medium sized mixing bowl. Add the cream cheese, cheddar cheese, and crumbled bacon into the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste. Spoon the cheese mixture into the mushroom caps, distributing it evenly. Bake until the cheese is melted and golden brown, about 20 minutes.
Cook with soul. Eat with pleasure!