These are a HIT! I make them at the Holidays. Always gone well before dinner.

STUFFED MUSHROOMS

About 24 large mushrooms and stems
About 6 slices bacon
Onion, chopped fine
2 or 3 jalapenos
1 C. bread crumbs
Parsley
Seasoned salt
Chicken stock (or broth) to moisten
Salt and pepper to taste

Remove mushroom stems and chop. Cook bacon until crisp. Remove bacon and pour off fat, leaving about 2 tablespoons. Add mushroom stems, chopped onion, and jalapenos. Cook until tender. Add bread crumbs, crumbled bacon, parsley, seasoned salt, and chicken stock to moisten. Season with salt and pepper. Stuff mushroom caps.

Place mushroom caps in a greased shallow baking pan. pour in water about 1/4 inch deep. Dot each mushroom cap with butter.

Bake uncovered in preheated slow-oven (325 degrees) about 25 minutes.

The measurements for the ingredients don’t have to be exact... they can be adjusted according to individual tastes... i.e., more bacon, more or less onion, green pepper, etc. (I usually use a little more bacon and green pepper). You can even skip using the stems if you’re in a hurry. If you don't like it hot, use an Anaheim pepper instead of a jalapeno.

Experiment and see what your taste buds enjoy the most. ; - )