12 whole fresh large mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
¼ tsp red pepper flakes
1 (8 ounce) package Neufchatel cheese, softened
¼ cup and fresh grated Parmesan cheese
¼ cup shredded pepper jack
¼ teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
a few dashes of hot sauce

Preheat oven to 350. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems to make mushroom “cups”. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic, red pepper flakes and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in Neufchatel cheese, Parmesan cheese, white pepper, onion powder, cayenne pepper and hot sauce.

Fill each mushroom cap with a generous amount of stuffing mixture. Arrange the mushroom caps on prepared cookie sheet. Sprinkle pepper jack cheese over each mushroom.

Bake for 20 minutes or until the cheese is bubbly.

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