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.
Once cooled I added about a cup of cheddar cheese.
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.
Money shot... LOL.
Every time my elbow bends my mouth flies open.