Cheese and Chile-Stuffed Mushrooms
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By Kmcgrain
Portage, Ohio
on January 30, 2013
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These were very good! I cooked the jalapeno in with the pablano pepper and included the seeds and it made it suuupppeerrr spicy which was great with the sour cream. If you don't like it that hot, then follow the recipe and put them on at the end. I also used fresh mini mozz balls and put them on the top - they melted perfectly on the mushroom!