Chop the mushroom stems.

Sauté the chopped mushroom stems in butter and olive oil until softened.

Add the Morningstar Black Bean Burgers to the pan with the stems.

Cook until the black bean burgers are heated through.

Finely mince the jalapeno.

Add the minced jalapeno to the pan for a minute or so to release its flavor.

Chop up the black bean burger mixture in the pan.

Prepare the breadcrumbs from fresh bread.

In a bowl, mix together the breadcrumbs, sautéed mushroom stems, chopped black bean burgers, 6 ounces of the shredded Monterey Jack cheese, and the jalapenos.

Set aside the filling mixture.

Preheat oven to 350 degrees F (175 degrees C).

Par-cook the mushroom caps upside down in the oven for a few minutes.

Remove from the oven and flip the mushroom caps right side up.

Fill each mushroom cap with the prepared breadcrumb mixture.

Place the filled mushrooms back into the oven.

Bake for about 15 minutes, or until browned slightly.

Sprinkle the remaining 2 ounces of shredded cheese over the mushrooms.

Return to the oven for a minute or so until the cheese melts.

Serve hot.