Cook the bacon in a skillet over medium high heat until just crisp. Remove the bacon from the pan and drain all but one tablespoon of bacon grease from the pan.
Place the mushroom stems in the pan and cook and stir for about 3 minutes until tender. Add the bacon back into the pan.
Place the cream cheese in the pan with the mushrooms and bacon and stir until the cream cheese is smooth. Add in the shredded cheese, diced jalapeno and garlic powder. Stir to combine.
Spoon the cream cheese mixture into the caps of the mushrooms and place cap side down onto a baking sheet.
Bake for 10-15 minutes, until heated through and the cheese in golden and bubbly on top. Serve immediately.
Notes
stuffed mushroom can be made 3 days ahead. Store in an airtight container in the refrigerator until ready to bake.
store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months