These mushrooms have just enough spice to give a great flavor without burning your mouth. My kids love eating finger foods for dinner, but this recipe works well with portabella mushrooms as well. Just decrease the mushrooms to 5 mushrooms, using one to chop up (makes 4 stuffed mushrooms.)
1 TBS Olive Oil
2 cloves of garlic minced
1 TBS of fresh chives minced
3 turns of a salt grinder (1/4 tsp salt)
1/3 cup of shredded pepper jack cheese.
2 TBS Parmesan Cheese
Chop all of the stems and 4 mushrooms.
In a sauce pan heat Oil. Add garlic and chopped mushrooms. Cook until tender. Add salt and mix well. Transfer mixture to a bowel and stir in pepper jack cheese until thoroughly mixed. Spoon mixture into mushroom tops. Add a pinch of Parmesan cheese over the mixture.
Bake at 375 for 9 minutes, or until mushroom is thoroughly cooked.