Stuffed Goat Cheese and Jerky Mushroom Caps

Ingredients:

• 24 medium button mushrooms with the stems removed, washed and patted dry
• 24 or approximate mushroom stems, cleaned and finely diced
• 3 plum tomatoes, finely chopped
• ¼ lb butter softened
• 4 cloves garlic, finely chopped
• ½ cup chopped basil
• ½ tsp kosher salt
• 8 oz. Goat cheese
• 3 oz. Shredded cheddar cheese
• 6 oz. finely chopped HOJ beef jerky

Directions:

Lay out mushroom caps on a tin foil covered sheet pan.

Combine all other ingredients in a bowl and with your hands mix well until all the ingredients are incorporated. Take small amounts of stuffing and portion them out stuffing the mushroom caps.

Bake mushrooms in a 375 degree oven until the mushroom edges start to wilt away from the stuffing. Serve hot.