{ Cooking Thursday }

Good Morning everyone :)

I always feel so bad putting this up so late for those of you on the East Coast, but being as I'm on the other side of the country, I hope you do understand that I post it as soon as I can :)

So I've decided to once again go back to Cooking Thursday, I know that a lot of us love Slow cookers and have recipes but they tend to be not as many as we would like to share.  With that in mind, we'll just start calling this Cooking Thursday again and open up the post to all kinds of recipes, slow cooked or not :)

Here is mine for today, I made this recipe from Tasty Kitchen for Christmas Appetizers and they were GONE within a few seconds.  I definitely need to make a lot more next time.

Jalapeno Bacon Stuffed Mushrooms

Credit: Tasty Kitchen

12 whole Mushrooms, Large
¼ cups Panko Bread Crumbs
1 Tablespoon Butter
3 slices Thick Cut Bacon, Chopped
1 whole Jalapeno, Minced
¼ cups Diced Yellow Onion
1 clove Garlic, Minced
1 ounce, weight Cream Cheese
2 ounces, weight Cheddar Cheese
¼ teaspoons Salt
¼ teaspoons Fresh Ground Pepper

In a small bowl, combine the panko bread crumbs with the melted butter. Toss until evenly coated. Set aside.

Heat the oven to 350 F.

Carefully clean and stem the mushrooms. Set the caps on a small baking sheet. Chop the stems and set aside.

In a small pan over medium heat, cook the chopped bacon until crisp. Add the chopped vegetables 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, mix 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.