Stuffed Mushrooms

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  • 8 to 10 large mushrooms
  • 1/4 teaspoon garlic, minced
  • 1 tablespoon oil
  • dash of salt
  • dash of pepper
  • dash of cayenne pepper
  • 1/4 Monterey Jack cheese, grated


Remove stems from mushrooms and dice. Heat oil in skillet. saute diced stems with garlic until softened. Remove skillet from heat. Stir in seasonings and cheese. Stuff into mushroom shells. Place in slow cooker. Cover. Heat on low 2 to 4 hours.

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