Stuffed Mushrooms

Mushrooms (white button mushrooms or cremini)

2 tbsp. Butter

2 tsp. olive oil (vegetable oil or canola oil works fine as well)

1 onion, chopped

3 cloves garlic, chopped

Cream cheese – 1 package at room temperature

Shredded cheese (mild or medium Cheddar, Mozzarella, Havarti, Gouda)

Panko crumbs

Parmesan cheese

Salt, pepper

Preheat oven to 400.

Wipe mushrooms off with paper towel (if you feel you must wash them off, make sure they are completely dry before preparing them).

Take the cap off, set aside, and chop up the stems.  Place the caps on a baking dish lined with parchment paper.

In a frying pan, melt butter and oil together.  Add onions and cook for 10 minutes on a low heat until they are quite soft.  Add garlic and cook for 1 minute then add the stems of the mushrooms. 

In a bowl, mix together the cream cheese and shredded cheese.  Add the veggies and mix together well. 

Spoon the mixture into each of the mushroom caps, and season with salt and pepper.  Mix parmesan cheese and panko crumbs together and then sprinkle on top of each mushroom cap. Bake in the oven for 25 minutes. 

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