Stuffed Fondue Mushrooms
- 1 garlic clove, finely chopped
- ½ c roasted red pepper, finely chopped
- 4 T olive oil, divided
- 1 t finely chopped fresh sage
- Pinch salt
- 4 oz shredded mozzarella cheese
- 24 small mushroom caps, stems removed
In a medium bowl, combine garlic, red pepper, 2T olive oil, sage, and salt. Add cheese and stir to combine; set aside.
- In a separate bowl, toss mushrooms in remaining olive oil.
- Stuff mushrooms and place in enamel baking pan. Bake at 350°F for 5 min.