Spicy Southwest Stuffed Mushrooms

• 2 pounds Fresh Mushrooms, Stems Removed And Reserved
• 3 Tablespoons Butter
• 3 Tablespoons Extra Virgin Olive Oil
• 3 whole Morningstar Black Bean Burgers
• 1 whole Jalapeno, Finely Minced
• 4 slices Fresh Bread, Made Into Crumbs
• 8 ounces, weight Monterey Jack Cheese, Shredded, Divided

1. Cook the chopped mushroom stems in the butter and extra virgin olive oil.
2. Add the black bean burgers and cook until the burgers are heated through.
3. Add the jalapeno at the end, just long enough to release the flavour, a minute or so.
4. Chop up the burger.
5. Prepare the breadcrumbs while the mushroom stems and burgers are cooking, then mix together the breadcrumbs, mushrooms stems, black bean burgers, 6 ounces of the grated cheese and the jalapenos.
6. Set aside.
7. Preheat oven to 350 degrees F. Par-cook the mushroom caps upside down for a few minutes, then take out of oven, flip right side up and fill with the bread crumb mixture.
8. Place back into oven and bake for about 15 minutes, or until browned a little.
9. Sprinkle with the remaining cheese and pop back into oven for a just a minute or so until the cheese melts.
10. Serve.

fresh mushrooms, butter, olive oil, burgers, bread, weight monterey

Taken from tastykitchen.com/recipes/appetizers-and-snacks/spicy-southwest-stuffed-mushrooms/ (may not work)