1 package cream cheese
½ cup parmesan cheese
Half an onion, chopped finely
2 cloves garlic, chopped finely
Chives, chopped finely
¼ red pepper, chopped finely
1 tbsp butter
Once you chop the vegetables indicated above, remove the stems from the mushrooms and chop them up as well. Hollow out any excess to create space within the mushroom
Sauté the vegetables in butter until golden
In bowl combine the sautéed veggies and cheeses (hold back a bit of the parmesan to top each cap before baking)
Baste each mushroom with melted butter, make sure you cover all of it so it doesn’t dry out.
Spoon the filling into each mushroom, be generous!
Sprinkle the remaining parmesan onto each mushroom cap
Place them in a 400 pre-heated oven for approximately 20 minutes or until the tops are golden brown.