Next time you're thinking: "what should I make for an appetizer?", think about getting stuff'd. Whether you're in the mood to keep it healthy...or to do the exact opposite, I've got just the thing for you. Exhibit A: Stuffed Mushroom caps, Exhibit B: Stuffed Jalapenos. Both amazing, both fairly easy, and both delicious. So what's it going to be? I'd really suggest trying out both...you won't regret it.
Stuffed Mushroom Caps
12 Cremini Mushrooms (or however many you want to make)
2 slices of Bacon (cooked and chopped)
A few sprigs of Thyme (chopped)
Preheat oven to 350. Wash the mushrooms and twist out the entire stem. Place the mushrooms on a foil lined baking sheet. Chop up mushroom stems and add to a bowl. Add goat cheese, bacon, chives, and thyme to the bowl and combine. Stuff mixture into mushroom caps (there should be a good sized hole once you take the stems out). Pop them in the oven until cheese is all melty and delicious (20 minutes). *NOTE: you can really add anything you want to stuff your mushroom caps, so go wild!*
Salt and Pepper
12 slices Bacon (partially cooked, cut in half)