Mushrooms a La Galera

1 lb mushroom
3 slices thick cut bacon, diced
1 medium white onion, finely chopped
2 -4 jalapeno chiles, stemmed, seeded and finely chopped
4 sprigs epazote, leaves only, finely chopped (or 2 teaspoons crumbled dried epazote)
4 ounces manchego cheese, shredded (about 1 cup)

1 Wipe the mushrooms clean with a slightly damp cloth or paper towels; trim the bottoms of the stems and cut the mushrooms lengthwise into slices; set aside.
2 In a medium heavy skillet, fry the bacon over medium-high heat until crisp but not overbrowned.
3 Lift out the bacon onto paper towels, letting as much fat as possible drain back into the pan.
4 Heat over medium-high heat until the fat is rippling.
5 Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
6 Preheat the Broiler.
7 Add the mushrooms, chiles, and epazote and cook, stirring, for 10 minutes, or until the juices released by the mushrooms have nearly evaporated.
8 Remove from the heat.
9 Transfer the mushrooms to a wide broilerproof baking dish and scatter the bacon and the shredded cheese over the top. Run under the broiler for a few minutes, until the cheese is melted and bubbling. Serve at once.