3 big portabella mushroom caps
5 oz cream cheese softened
1/2 cup sharp cheddar shredded
8-10 jalapeno slices, chopped fine
salt & pepper to taste
1. Preheat oven to 350°.
2. Remove gills from mushroom caps gently with a spoon. In a small bowl, combine remaining ingredients and combine well. Scoop approximately 1/4 cup of cheese mixture into the mushroom cap, press down gently with back of spoon to get the caps stuffed. Divide remaining mixture between the 3 caps evenly.
3. Place on a foil lined baking sheet. Bake 20 minutes.
4. If you are making these as an entree, go ahead and enjoy now. If they are for an appetizer, place in the fridge to cool, cut in quarters and heat for 10 minutes before serving.