Slice the jalapeños and remove the seeds – chop into small pieces and place in a bowl; add 100g cooked diced bacon, 50g mozzarella cheese, The Gourmet Collection Roasted Garlic and Red Capsicum spice blend, 1 wheel of spring onion and chive cream cheese, and mix well.

Remove the cores from the mushrooms and spread the mixture inside the mushrooms.

Place onto a tray and top with more seasoning and cheese.

Place in the oven/smoker at 135°C for 30-45 minutes or until the mushrooms are cooked through and the cheese is brown.

Rest for 5 minutes, then eat. Dig in. Enjoy!