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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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Comments

  • JRWhiteeJRWhitee Posts: 2,619
    I'm getting hungry again, going to try these for sure.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Que_n_BrewQue_n_Brew Posts: 560
    Those look awesome. Love me some shrooms. Gonna do this.
    PROUD MEMBER OF THE WHO DAT NATION!
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  • henapplehenapple Posts: 14,425
    nice
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • dlk7dlk7 Posts: 1,003
    Beautiful!!!!!!!!!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • sew quiksew quik Posts: 25
    Made these as described, but with some additional spices in the saute mix. Turned out great! Gone in less than 5 minutes off the plate...
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  • TUTTLE871TUTTLE871 Posts: 1,316
    That is mushroom on mushroom crime. Looks damn good,

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • ParallelParallel Posts: 415
    sew quik said:
    Made these as described, but with some additional spices in the saute mix. Turned out great! Gone in less than 5 minutes off the plate...
    Glad you enjoyed them.
    TUTTLE871 said:
    That is mushroom on mushroom crime. Looks damn good,
    Ha! That was funny right there.

    Every time my elbow bends my mouth flies open.
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