Fondue-Stuffed Mushrooms

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Every Day with Rachael Ray


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1 clove garlic, finely chopped

Salt and pepper

1/2 cup finely chopped roasted red peppers

1 tablespoon extra-virgin olive oil

1 teaspoon finely chopped fresh sage

24 baby portobello mushroom caps (about 12 ounces)

4 ounces extra-sharp cheddar cheese, finely chopped

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