Cream Cheese Stuffed Mushroom Caps

Ingredients:

• 1/2# crimini mushrooms
• 2 Tbsp butter
• 2 garlic cloves, minced
• ½ medium onion, finely diced
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 4 ounces cream cheese, softened
• ⅓ cup shredded cheese of choice
• ¼ cup finely chopped fresh parsley, plus more for garnish, optional

Instructions:

• Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove stems from the mushrooms, finely chop them, and set aside.
• Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
• To the mixing bowl, add the cream cheese, shredded cheese (reserve 1 tablespoon), and parsley. Stir until well combined.
• Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with shredded cheese.
• Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.