Preheat oven to 350°F. In a small bowl, combine panko bread crumbs with melted butter. Stir well to coat the bread crumbs. Set aside. Clean and remove stems of mushrooms. Add mushroom tops to a baking dish. Chop stems. Cut bacon slices into small pieces. Chop onion and red pepper. Mince jalapeño.
Heat a medium skillet over medium heat. Add bacon, cook until crispy but not burnt. Transfer bacon to a medium bowl, set aside. Add mushroom stems, onion, red pepper, jalapeño and spices to pan. Add 1 tbsp butter or olive oil while cooking if necessary. Cook vegetables until tender. Transfer to medium bowl with bacon. Add shredded cheese and cream cheese to vegetables and bacon. Using a spoon, stir to combine and blend well.
Spoon mixture into a disposable plastic bag (sandwich bag or pipping bag). Leave 1" of room in the corner of your bag. Snip off the corner of your bag. Pipe filling into mushrooms. You can also use a spoon to fill but this is much neater and easier overall.
Sprinkle filled mushrooms with panko mixture. Bake for 15-20 minutes or until mushrooms are tender and bread crumbs are just turning golden.
*Green bell pepper may be substituted for the jalapeñoAn original recipe from Baked by Rachel