Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushrooms: Gently rub each mushroom with a damp paper towel; remove stems from caps. Set aside mushroom caps; finely chop stems.
Cook the Bacon: Cook until crispy then crumble into small bits.
Make the Filling: Mix softened cream cheese, jalapeños, shredded Cheddar cheese, crumbled bacon, garlic powder, onion powder, chopped mushroom stems salt and pepper together in a medium bowl until well combined.
Stuff the Mushrooms: Using a small spoon fill each mushroom cap generously with jalapeno popper mixture; make sure they are not overflowing.
Bake the Mushrooms: Now place them on a baking sheet that has been lined with a parchment paper. Have it in the oven for about 20-25 minutes until mushrooms are tender and filling golden bubble.
Garnish and Serve: Take out of oven as they cool slightly. Bring to table sprinkled with fresh parsley.
Enjoy your spicy jalapeño popper stuffed mushrooms!
