Mushrooms with Pepper Jack-Cheese Filling

1 lb. medium mushrooms (18 to 20)
Vegetable oil for brushing on mushrooms
1 c. grated pepper Jack cheese
2 green onions, including some tender green tops, coarsely chopped
2 cilantro or parsley sprigs, coarsely chopped
1 garlic clove, sliced
1/4 c. light sour cream

Preheat oven to 350 degrees. Remove mushroom stems with a melon baller, or twist off. Discard or reserve for another purpose. Rub or brush mushroom caps all over with oil and place, gill-side up, on a baking dish lightly sprayed with vegetable oil.

Put cheese, green onions, cilantro, garlic, and sour cream in a food processor and process until mixture is blended but still coarse. Fill each mushroom cap with about 1 T. of cheese mixture. Bake until filling is bubbly, 6 to 7 minutes. Serve immediately.

Serves 20.

From The Big Book of Potluck, p. 33.