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Begin with a few Portobello mushrooms. Remove the stems. Lightly salt the 'shrooms.
Slice up a few Jalapeno peppers. These red ones were grown by Rockingham County Commissioner Marc Richardson.
Open up a bag of shredded cheese. We used an Italian Cheese Blend. Use whatever you like.
Sprinkle a generous portion of cheese into the mushroom caps. Don't be stingy.
Top the cheese with the sliced peppers. And then add a dash of ground black pepper.
When the cheese looks melted and the 'shrooms are a little wrinkled, pull them out. They're done.
Serve them with a steak sandwich. These babies are delicious!