Mushrooms filled with homemade cornbread stuffing are the perfect bite-sized appetizer or holiday side. Finish with a sprinkle of crumbled bacon for an extra-special touch.
Preheat oven to 350°F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Aluminum Foil. Clean mushrooms remove and set aside stems. Place mushroom caps, stem sides down, on the prepared baking sheet. Lightly coat the rounded side of each mushroom cap with nonstick cooking spray. Bake 8 to 10 minutes or until nearly tender. Place mushrooms, stem sides down, on paper towels to drain.
Increase oven temperature to 425°F. Chop enough of the reserved stems to measure 1 cup.
In a medium saucepan, melt butter over medium heat. Cook the chopped mushroom stems, green onion, jalapeño, and garlic in butter for 5 minutes or until tender. Stir in cornbread or polenta and 1/2 cup cheese. Spoon mixture into mushroom caps, packing tightly. Return stuffed mushrooms to the baking pan.
Bake 8 to 10 minutes, or until heated through and browned. Remove from oven. Sprinkle with remaining 1/4 cup cheese. Return to the oven for 1 to 2 minutes, or until cheese is melted. Serve warm.