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Spicy Bacon and Cheese Mushroom Caps

   4 slices bacon
   24 medium size mushrooms (1 1/2 lbs.)
   1 tablespoon butter
   1/4 cup finely chopped onion
   1 clove garlic, finely chopped
   1/3 cup finely chopped sweet red pepper
   2 to 3 pickled jalapeno peppers, seeded and finely chopped
   1/2 cup shredded Cheddar cheese (2 ounces)
   1/4 cup chopped fresh parsley

      1. Cook backon in skilled until almost crisp. Remove bacon from skillet; chop. Drain fat from skillet.

      2. Remove stems from mushrooms. Finely chop two-thirds of stems. Save stems from remaining mushrooms for soup making or other uses.

      3. Cook mushroom caps in boiling water 1 minute. Drain; rinse under cold water. Drain on paper toweling.

      4. Heat butter in skillet. Add chopped mushrooms, onion, garlic; cook 5 minutes. Add red pepper and jalapeno; cook 3 minutes. Cool. Stir in bacon, cheese and parsely. Spoon mixture into mushroom caps. Place on baking sheet.

      5. Bake in preheated 350 degree F. oven 10 minutes or until cheese is melted.

- contributed by Joanne D., Warrensburg MO

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