Wow. Laz's stuffed portobello mushroom recipe is a real hit! To make it vegetarian, just leave out the bacon. Subscribe to Laz: http://taste.md/1UH1z0LINGREDIENTS4 ounces slices thick-cut bacon, cooked and crumbled, reserve grease4 large portobello mushrooms, stems removed3 cloves freshly minced garlic2 jalapeño peppers, seeded and finely diced, dividedPinch of salt8 ounces cream cheese, softened3 ounces tablespoons shredded cheddar cheeseSalt and pepper to tasteFreshly chopped parsley for garnishRECIPEPreheat the oven to 350°F. Finely chop one mushroom and stems for filling.In a medium skillet, heat 2 tablespoons of bacon grease, add onions and jalapeños, and cook for 1 minute. Add mushrooms and season with salt. Continue to cook for about 5 minutes.Remove from heat and transfer the mushroom mixture to a medium-sized mixing bowl. Add the cream cheese, cheddar cheese and crumbled bacon to the bowl. Mix well to combine. Add a pinch of salt and pepper and give it a taste.Spoon the cheese mixture into the mushroom caps, distributing it evenly.On a lined baking sheet, arrange mushrooms and bake for 20 minutes until cheese is lightly golden.Garnish with freshly chopped parsley.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade