Stuffed Portobellos

Preheat the oven to 420 F.
Remove the middle of the mushroom caps and toss.
Heat a skillet over medium high and place the bacon. Cook for about 4 minutes and flip for another 2 minutes. If you would like the bacon to be crispier, leave it on for longer. Place the bacon on a plate with a paper towel.
In the same skillet, cook the ground beef for 6 minutes, breaking the meat into smaller pieces and season with onion power and garlic powder. Chop the bacon and throw back into the skillet with the meat. Wait until the moisture evaporates and allow the meat to brown. Make sure there is no signs of pink!
In a large bowl, mix the shredded cheddar, tomatoes, onion, and jalapeno, and the meat mixture. This is your filling!
Place the portobello mushrooms on a baking pan and drizzle olive oil over each. Place the filling on top of each mushroom evenly. You can add more cheese on top if you wish! Place them in the oven for 10 minutes. Garnish with mustard, shredded lettuce or pickled jalapeños as you wish.