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Jalapeño Popper Mushrooms
  • 20 large mushrooms, stems removed
  • 8 oz cream cheese, softened
  • 6 slices bacon, cooked and crumbled
  • 2 jalapeños, seeded and finely diced
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
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