• 1

  Preheat oven to 425°F.

• 2

  Clean mushrooms and pat dry.

• 3

  Remove stems from mushrooms. Chop stems and set aside.

• 4

  Add butter to small sauté pan over medium-high heat. When butter liquefies, brush the tops of the mushroom caps and place them topside down on a baking sheet lined with foil or parchment paper.

• 5

  Sauté onions, chopped mushroom stems and garlic in remaining butter, until moisture is reduced and onions begin to brown. Let cool slightly.

• 6

  Remove from heat and stir in Panko breadcrumbs and then shredded cheese.

• 7

  Fill mushroom caps.

• 8

  Bake 10 to 12 minutes.

Notes

• !

  To make ahead, follow steps 1-7 and refrigerate until you are ready to bake.