Stuffed Mushrooms

• 1 Large Stuffing Mushrooms
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 2 Cloves Garlic (Minced)
• 2 Green Onions (Minced) -- Substitute White Onion3/4 TODO Cups Sherry or White Cooking WineJuice of 1 Lemon (Fresh Only)
• Salt + Pepper to taste
• 1 Cup Italian Bread Crumbs (4C brand or similar)
• ½ Cup Grate Parm Cheese
• ½ Cup Grated Fontina Cheese

Preheat Oven to 350F

Warm a non-stick pan to medium low-heat (4/10)

Prepare Mushrooms Caps: Wash and Dry Mushrooms, Remove and Chop Stems

Coat Mushroom caps with olive oil and place in shallow baking tray in a single layer

Once warm, add onion, garlic, olive oil, and butter to the pan

Sautee onions until slightly beginning to carmel-ize.

Add chopped mushroom stems to the pan and cook for 2-3 minutes, mixing together the items in the pan

Remove pan from heat and Stir in 1/4 cup of Sherry or White Wine, Lemon Juice, and bread crumbs. Stir Well!

Finally, stir in the Parm cheese and half of the total Fontina Cheese. Mixture should be sticky for stuffing the mushroom caps. Add more liquid if too dry.

Spoon filling out of pan into mushroom caps. Top the stuffed mushrooms with the remaining Fontina cheese

Bake 8-12 minutes until cheese melts and the caps are cooked.

Serve