Goat Cheese Stuffed Mushrooms make a wonderful party appetizer or side dish. These mushrooms are filled with a creamy mixture of tangy goat cheese, cream cheese, crumbled bacon, diced onion, and jalapeño - and are topped with toasted breadcrumbs. A real crowd pleaser!
Preheat oven to 375 degrees. Use a large baking sheet with parchment paper. Top it with a baking rack.
Clean mushrooms with a damp paper towel. Remove stems (save them for the stuffing mixture) and place mushrooms in baking pan, top side down. Then dice the mushroom stems.
Toast the breadcrumbs in a little bit of olive oil over medium-high heat until browned, just a few minutes. Set aside.
Use the same pan and heat to medium-high heat. Add olive oil and then the diced onions, mushroom stems, and jalapeños. Cook for 3-4 minutes, or until softened. Add crumbled bacon, garlic, salt, and pepper - and cook for another minute or so.
To a mixing bowl, combine the cream cheese, goat cheese, and the sautéed veggies and bacon. Use a hand mixer to combine well.
Spoon stuffing mixture into mushroom caps, heaping it up and using all of the mixture.
Drizzle a bit of olive oil over the tops of the mushroom filling. Then dip them each into the toasted breadcrumbs, trying to get as much to stick as possible. Add a sprinkle of freshly grated parmesan cheese on top.
Bake mushrooms for 20-25 minutes. Serve immediately.