Cheesy Stuffed Mushrooms

Ingredients

• 2 (16-ounce) packages baby bella mushrooms
• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1/4 cup finely chopped onion
• 1/2 cup panko bread crumbs
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 25 (or 1 per mushroom cap) Land O Lakes® Creamy Italian Blend Cheese Cubes

Instructions

1. 1

   Heat oven to 375°F.

2. 2

   Wipe mushrooms clean with damp paper towel. Trim stem ends; discard. Remove stems; chop finely, reserving up to 1 cup (4 ounces). Discard any remainder or reserve for another use. Scrape brown gills from mushroom caps using small spoon; discard gills. Place caps cavity-side up onto rimmed baking sheet.

3. 3

   Melt butter in small sauté pan over medium heat. Add chopped mushroom stems and onion; cook 7-9 minutes or until softened and lightly browned. Remove from heat; stir in bread crumbs, parsley, thyme, Italian seasoning, garlic powder and salt. Stuff caps with filling up to edge of cavity. Place 1 cheese cube in each mushroom, pushing down into crumb mixture. If any bread crumb mixture remains, sprinkle evenly over tops of mushrooms. Bake 13-15 minutes or until cheese is melted and begins to brown in spots. Serve hot.