8 to 10 large mushrooms
1/4 teaspoon minced garlic
1 tablespoon oil
Dash of salt
Dash of pepper
Dash of cayenne pepper, optional
1/4 cup grated Monterey Jack cheese
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 3 quart slow cooker. Cover; cook on low for 2 to 4 hours.
* Add 1 tablespoon minced onion when sauteing the garlic and mushroom stems.
* Use Monterey Jack cheese with jalapenos.
Makes 4 to 6 servings.