Saturday, September 3, 2016


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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.

Here's what they look like before being put into a 350 degree oven for about 15-20 minutes.

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!