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Enchilado Stuffed Mushrooms



– 4 portobello mushrooms – Olive oil as needed – 1/2 cup white onion (diced) – 1/2 cup yellow bell pepper (diced) – 4 cloves garlic, chopped finely – 1/2 cup amontillado (medium-dry) sherry – 1 teaspoon fresh thyme leaves and sprigs for garnish – 1/2 cup fresh breadcrumbs – 8 ounces Real California Enchilado cheese, shredded – Ground pepper as needed – Salt (to taste)
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Prep Time: 10 minutes

Cook Time: 30 minutes

Yields: 4 mushrooms

1. Preheat oven to 400°F. Lightly grease a sheet pan with olive oil or baking spray.

2. Remove stems from mushrooms; reserve.

3. Brush caps with olive oil and lightly season with salt and pepper. Then place mushrooms, stem side down, on baking sheet. Bake for 10 minutes to soften.

4. Finely chop reserved stems (should make 2 cups). In a frying pan, sauté stems, onion, bell pepper, and garlic in 2 tablespoons olive oil until soft, about 4 minutes.

5. Deglaze pan with sherry; remove mixture to a bowl.

6. Stir in cheese, breadcrumbs, and thyme.

7. Soak up any excess water on a sheet pan with paper towels, then flip mushroom caps over.

8. Divide cheese mixture equally and stuff in each mushroom cap.

9. Return mushrooms back to oven and bake for 15 minutes. Garnish with a sprig of thyme.