Jalapeno Popper Dip Stuffed Mushrooms

Preheat oven to 350 F. Spray a 9 x 13” baking dish with non-stick cooking spray. Set aside.

Brush the outside of the mushrooms with olive oil and sprinkle lightly with black pepper. Place them in the baking dish with the opening facing up.

In a medium bowl, mix together the cream cheese, mayonnaise, jalapenos, garlic, cheddar, salt, and pepper.

In a separate small bowl, pour the melted butter over the panko crumbs. Stir thoroughly to coat all the crumbs in butter.

Fill the mushrooms evenly with the cream cheese mixture. Top each of the mushrooms with the panko crumbs.

Bake for 40-45 minutes, until the tops are a deep, golden brown. Serve hot.

Popper filling adapted slightly from Brown Eyed Baker.