Ingredients:

• 4 portabella mushrooms
• 6 tablespoons melted butter, divided in two parts
• 1 shallot, finely chopped
• 1 large clove garlic, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1/4 cup Spice Exchange Tequila Ginger-Lime Hot Sauce
• 1 cup dry breadcrumbs
• 1 cup finely crumbled feta cheese

Instructions:

*Preheat the oven to 350 degrees F.

*Carefully twist the stems off the mushrooms, leaving the cap whole. Finely chop the mushroom stems.

Heat half of the butter, add the mushroom stems, shallot, and garlic, and saute for about 5 minutes. Remove the pan from the heat and stir in the parsley, Spice Exchange Tequila Ginger-Lime Hot Sauce, and bread crumbs. Add the crumbled cheese and mix well.

Lightly brush the outside of each mushroom cap with the remaining butter. Stuff each mushroom cap with the filling, shaping the filling by hand into a small dome. Use all of the filling to stuff the 4 mushrooms. Arrange the mushrooms, filling side up, in a lightly oiled baking dish. Bake for 15 to 20 minutes.

Yield: 4 servings