Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and place a wire baking rack on top. Gently remove the stems from the mushrooms to create a cavity for the filling.
Make the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, and minced garlic. Mix until all ingredients are fully incorporated.
Stuff: Using a spoon, generously fill each mushroom cap with the cream cheese mixture, mounding it slightly.
Bake: Arrange the stuffed mushrooms on the prepared baking rack. Bake for 15-20 minutes, or until the mushrooms are tender, the filling is hot and bubbly, and the tops are beautifully golden brown.
Serve: Let cool for a few minutes before serving. Garnish with fresh chives or green onion if desired. Enjoy warm!
