Oh my goodness, these were SO good!! I used some of the bacon fat to sautee the mushroom stems, garlic etc, instead of olive oil. Really helped round out the flavour. Also used jalapeno slices in a jar, as I had none fresh. I followed another reviewer's suggestion and pre-baked the mushrooms stem side down in the oven for 5-10 minutes and then drained them on paper towels to get the excess moisture out, before filling. This helped quite a bit to maintain a wonderful texture to the mushrooms without them getting mushy. Make these.....NOW!!!
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Oh my goodness, these were SO good!! I used some of the bacon fat to sautee the mushroom...