Chupacabra Garlic Mushrooms


  • 12 oz baby portobello mushrooms; halved
  • 2 garlic bulbs; roughly 20-24 garlic cloves
  • 2 tbsp olive oil
  • 3 large scallions
  • Chupacabra Special Blend

Preheat oven 350 degrees F.
Pour 1 tbsp olive oil over garlic cloves in an oven safe dish.
Generously season peeled garlic cloves with Chupacabra Special Blend. (Substitution would be salt & pepper)
Bake for 10 minutes.

Wash scallions thoroughly and cut in half separating the white part from the green.
Remove root tips of white part of the onion and any green parts not fresh.
Slice the white part of the onion very thin and cut the green part into 1 inch segments.

Prepare mushrooms by first removing the stems and then cutting them into halves.
Heat 1 tbsp olive oil in saute pan, then add mushrooms.

 Cook the mushrooms over medium heat for 5 minutes before adding the roasted garlic and seasoned oil to the saute pan.
Then add both parts of the separated scallions and cook another 5-8 minutes, stirring frequently.
Add more Chupacabra Special Blend to final product.
Serve immediately.