Preheat the oven to 375°F. 

Fry bacon in a large skillet over medium heat until crisp, 7 to 9 minutes. 

Transfer to a paper-towel-lined plate, cool and finely chop. 

Discard all but 2 teaspoons grease from skillet; return to medium heat, add mushroom stems, onion, jalapeño and salt. 

Cook, stirring occasionally, until very dry and lightly browned, about 8 minutes. 

Transfer to a food processor and pulse just until chopped. 

Add bacon and parsley; pulse until combined. 

Spoon some of the mixture into each mushroom cap, top with 1/4 teaspoon sour cherry spread and arrange on a large baking sheet. 

Bake until mushrooms are tender and lightly browned, 20 to 25 minutes. 

Let cool slightly. 

Serve warm or at room temperature.