Andouille and Cornbread Stuffed Mushrooms

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Mushrooms:

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling

2 tablespoons extra-virgin olive oil

Kosher salt

Filling:

4 tablespoons (1/2 stick) unsalted butter

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped onion

Kosher salt and freshly ground black pepper

1/2 cup cooked and finely chopped andouille sausage

1/2 cup grated Cheddar

2 tablespoons chopped pickled jalapenos

2 tablespoons chopped scallions

1 cup crumbled cornbread