• 16 oz. medium mushrooms (1.25 - 1.5" diameter)
• 4 Tbsp (1/2 stick) of butter, divided
• 1 tsp garlic, chopped
• 1 can Serious Bean Co. Jalapeño & Bacon Beans
• 1 cup mozzarella cheese, shredded
• 1 Tbsp salsa
• 1.25 cup panko breadcrumbs, divided
• 1 Tbsp Parmesan cheese, shredded
Pre-heat the oven to 400°F.
Remove the stems from the mushrooms and set the caps aside.
Heat a medium skillet over medium heat.
Dice the mushroom stems and add to the skillet with 2 Tbsp of butter.
Cook the mushroom stems, stirring occasionally, until softened.
Add the chopped garlic and continue cooking for 1 minute then remove from heat.
To the skillet, add the beans, mozzarella, salsa, and 1 cup of panko breadcrumbs.
Stir the filling mixture until well combined.
Divide the stuffing mixture evenly into the mushroom caps.
Press the stuffing firmly into the cap and roll between the palms of your hand like forming a meatball.
Place the stuffed mushrooms, cap side down, into a baking dish.
Melt the remaining 2 Tbsp of butter and combine with the remaining 1/4 cup of panko breadcrumbs and 2 Tbsp of Parmesan. Stir to combine.
Sprinkle the topping evenly over the mushroom caps.
Bake the stuffed mushrooms for 12-14 minutes, or until the filling is hot and the mushroom cap is softened.
Yield: Approximately 14-16 mushrooms, depending on size.