Jalapeño stuffed mushrooms 

Ingredient list:

6 small portobello mushrooms, stems removed, chopped and set aside

1 tbsp olive oil

1 bunch green onions sliced thinly

2 jalapeño’s chopped (de-veined and seeded)

1 clove garlic minced

1/4 c whole wheat panko

1 tbs cream cheese

1/4 c shredded cheddar cheese

Sea salt

Pre heat oven to 350

Line a baking sheet and grease

Sauté mushrooms, onions and oil in a large skillet

Season with salt

Stir in cream cheese, panko, jalapeño and cheddar cheese

Place mushroom tops on baking sheet, spray with oil and sprinkle with salt

Bake for 5 minutes, remove, fill with cream cheese mixture and place back in oven for 25 minutes  or until browning


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