Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Pop all the stems off the mushrooms and lay them upside down on the baking sheet.
Place the cream cheese, crumbled bacon, and pickled jalapeños in a mixing bowl. Mix thoroughly, then spoon the cream cheese filling into the cavity of each mushroom. Mound a little extra filling on top.
Press the top of each mushroom into the crushed potato chips. Bake for 18-20 minutes. Until the tops are brown and the mushrooms have cooked through. Serve warm.
TRY THE OTHER RECIPES AS WELL!For the Chocolate Pretzel Toffee Bark:
12 ounce dark chocolate chips
8 Rold Gold Pretzel Rods, chopped
1/2 cup toffee bits
Melt the chocolate in the microwave, or over a double boiler.
Mix in 2/3 of the chopped pretzels and 2/3 of the toffee bits. Spread the mixture out thin on a piece of wax paper.
Before the chocolate dries, sprinkle the remaining pretzels and toffee bits over the top. Allow the bark to dry, then cut or break into pieces.
For the Mini Pizza Chips:
24 Tostitos Multigrain Tortilla Chips
1/3 cup pizza sauce
1 cup shredded Italian cheese blend
1/3 cup mini pepperoni slices
Preheat the oven to 350 degrees. Lay the tortilla chips on a baking sheet in a single layer.
Spread a scant dollop of pizza sauce on each chips. Sprinkle with shredded cheese, then top with 3-4 mini pepperoni slices.