BBQ Chicken Pepper Jack Stuffed Mushrooms

1. Place a wire cooling rack on a rimmed baking sheet and place mushroom caps top-side down on top of the rack. Heat oven to 375 F.

2. Salt and pepper mushroom caps to taste.

3. Place a cube of pepper jack cheese inside each mushroom cap. You may not use all of the cheese, and you may have to cut the cubes up a little smaller depending on the size of your mushroom caps. Just finagle it so that you have pepper jack cheese filling up as much of the mushroom cap as possible!

4. In a small bowl, mix together shredded chicken and BBQ sauce. Top each mushroom cap with a spoonful of shredded BBQ chicken.

5. Carefully place baking sheet with stuffed mushrooms into a 375 F oven for 20-25 minutes until mushrooms are cooked through. Remove from oven.

6. Remove mushrooms from baking sheet and top with fresh chopped cilantro. Serve immediately.

Notes:
1. You could use shredded pepper jack cheese in place of the cubes but I found the cubes to be a little quicker and easier.
2. Try to use a cooling rack that’s the same size as your baking sheet. I also recommend a baking sheet with rims (as opposed to a flat cookie sheet).
3. Move slowly when you’re picking up the baking sheet—mushrooms can roll around on the rack if you’re not careful, so keep an eye on them to avoid any spills!