Cheddar Mushroom Jalapeno Poppers

• 12 large jalapeno peppers
• 14 cup light cream cheese
• 12 cup old cheddar cheese
• 3 portobello mushroom caps
• 1 tablespoon butter
• 12 teaspoon smoked sea salt
• ground black pepper

1. Finely dice Portobello mushrooms into little pieces.
2. Saute mushrooms in the butter, salt and pepper to taste until soft and browned.
3. Set aside to cool slightly.
4. Shred Chedder finely.
5. In a large bowl combine the sauteed mushrooms, finely shredded Chedder and light Cream Cheese and mix thoroughly.
6. Place peppers on a cutting board and allow to lie flat.
7. Cut a slit all the way down the center.
8. Now, slice the top of the pepper below the stem.
9. Don't cut all the way through.
10. This should create two flaps.
11. Scoop/scrape the white pith and remove all the seeds.
12. Fill the peppers with the cheese mixture and push a tooth pick to hold the two flaps together.
13. Broil on a tin foil covered baking sheet about 6 inches from the top of the oven for 10 minute
14. Rotate pan and broil for another 10 minute until the peppers are charred and the cheese is brown and bubbly.
15. Let stand for 5 minute.
16. Enjoy with some ginger ale or beer!

peppers, light cream cheese, cheddar cheese, portobello mushroom caps, butter, salt, ground black pepper

Taken from www.food.com/recipe/cheddar-mushroom-jalapeno-poppers-418342 (may not work)