Chili-Mushroom Caps - cooking recipe

Ingredients

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

Preparation

Cook bacon in skillet until almost crisp.
Remove from skillet; chop.
Drain fat from skillet.
Remove stems from mushrooms.
Finely chop 2/3 of stems.
Save stems from remaining mushrooms for soup making or other uses.
Cook mushroom caps in boiling water 1 minute.
Drain; rinse under cold water.
Drain on paper towel.