Valerie Bertinelli's Jalapeño Popper-Stuffed Mushrooms

Cook along with Valerie as she uses the flavors of jalapeño poppers in a sophisticated, crowd-pleasing stuffed mushroom! #ValerieBertinelli #FoodNetwork #JalapeñoPopperStuffedMushrooms Get the recipe ▶ https://foodtv.com/3JMzU01 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Jalapeño Popper-Stuffed Mushrooms RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 20 min (includes cooling time) Active: 30 min Yield: 12 stuffed mushrooms Ingredients 4 slices thick-cut bacon 12 large white mushrooms, stems removed and reserved   1 yellow onion, finely diced 2 jalapeños, stemmed, seeded and diced  Kosher salt and freshly ground black pepper  2 cloves garlic, grated  4 ounces cream cheese, at room temperature  1/3 cup freshly grated Parmesan  1 heaping tablespoon panko 1 tablespoon chopped flat-leaf parsley, for garnish  Directions Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.  Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking. Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.  Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature. Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.  Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes. Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.  Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork Valerie Bertinelli's Jalapeño Popper-Stuffed Mushrooms | Food Network https://www.youtube.com/watch?v=Rhq0hwqKBJQ