herb stuffed mushrooms

If you're looking for the stuffed mushroom recipe. This. Is. It.

24-36 mushrooms (small to medium)
6+ T butter
1 sm onion, chopped fine
~1/4 tsp garlic powder
4 oz cream cheese, softened
4 T grated Parmesan cheese
2 T fresh parsley leaves, chopped
1 C herb-seasoned croutons, chopped into crumbs
4 T pesto

Clean mushrooms. Remove stems & chop finely (in the food processor is great).  Keep ~1 C of chopped stems.

Melt 2+ T butter in a saute pan. Roll mushroom caps in butter (top and bottom) and place top side down in a baking dish.

Heat remaining butter (4+ T) in same saute pan. Add chopped mushroom stems, onion and garlic powder - cook until tender.

Over low heat, stir in cream cheese until combined. Add Parmesan cheese, parsely, croutons & pesto. Mix thoroughly.

Spoon mixture into mushroom caps OR put it in a large ziploc back, cut off a corner and squeeze it in like frosting (much easier to control).

Bake @ 350 until heated through and mushrooms are browned. 15+ minutes (check them).

This filling is so good you'll want to eat it off the spoon. You can also make it ahead of time and keep the filled mushrooms covered in the fridge until cooking.

I eyeball the croutons and save some to sprinkle on the top before baking.