Clean mushrooms and set aside stems. Place mushrooms in a baking dish.
Chop stems finely. Place in a small saucepan with cream cheese, jalapenos and garlic; stir well and heat over medium low heat to combine.
Divide cream cheese mixture between mushroom caps. They will be very full, you may have a little bit of filling left over. Sprinkle about ½ teaspoon of panko bread crumbs over each mushroom.
Bake for 15-20 minutes or until hot and bubbly. Serve immediately.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2014/11/stuffed-jalapeno-popper-mushrooms/