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Stuffed Button Mushrooms

After removing the mushrooms stems and chopping them fine I sautéed the stems in olive oil, minced garlic and red pepper (salt and fresh ground pepper) then allowed to cool.

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Once cooled I added about a cup of cheddar cheese.

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Then I spooned the stuffing mixture into the mushroom caps and put them on the Big Green Egg indirect heat at 350° for about 30 minutes.

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Done.

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Plated.

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Money shot... LOL.

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Every time my elbow bends my mouth flies open.

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