BBQ Chicken Pepper Jack Stuffed Mushrooms

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 1/4 cup Cilantro, fresh

• Condiments

  • 1/2 cup Your favorite bbq sauce

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/3 cut into small cubes 3 oz. pepper jack cheese

• Other

  • 10 oz Baby portobello or white button mushrooms, cleaned and with the stems removed

Found on lifeasastrawberry.com

Description

Ingredients

• 10 oz. baby portobello or white button mushrooms, cleaned and with the stems removed
• salt and pepper to taste
• 3 oz. pepper jack cheese, cut into small (1/3) cubes
• 1 cup cooked shredded chicken
• ½ cup of your favorite BBQ sauce
• ¼ cup fresh cilantro, chopped

Directions

• Place a wire cooling rack on a baking sheet and place mushroom caps top-side down on top of the rack.
• Salt and pepper mushroom caps to taste.
• Place a cube of pepper jack cheese inside each mushroom cap. You may not use all of the cheese, and you may have to cut the cubes up a little smaller depending on the size of your mushroom caps. Just finagle it so that you have pepper jack cheese filling up as much of the mushroom cap as possible!
• In a small bowl, mix together shredded chicken and BBQ sauce. Top each mushroom cap with a spoonful of shredded BBQ chicken.
• Carefully place baking sheet with stuffed mushrooms into a 375 degree oven for 20-25 minutes until mushrooms are cooked through.
• Remove mushrooms from baking sheet and top with fresh chopped cilantro. Serve immediately.