Cheesy Stuffed Mushrooms Recipe

Ingredients:

• 1 8oz package cream cheese, softened 
• 4 oz Sharp White Cheddar, shredded
• Apx. 10 Baby Portobello Mushrooms (cleaned and stems removed)
• 1/2 Red Onion, chopped
• 5 cloves Garlic, chopped
• Handful of Baby Spinach chopped (optional)
• Seasoning to taste (I used my own mixture of Italian seasoning)

How to:

1. Preheat oven to 375
2. In a small saucepan, heat up 2 tablespoon olive oil. When hot, add onions, garlic, and seasoning. Cook until soft. (I prefer the onions to be a bit golden brown, and crisp.) Place on a rag or paper towel, lightly press to soak up excess oils. 
3. While onion/garlic mixture is caramelizing, mix the shredded cheese and cream cheese together in a small bowl. Set aside.
4. Add onion mixture to the cheese mixture. Season to taste.
5. Add chopped spinach if you desire.
6. Scoop mixture into mushrooms and cover with shredded cheese. Place mushrooms on a cookie sheet. (I like to line mine with foil because cheese is known to stick.)
7. Place cookie sheet in oven, middle rack, for about 20 minutes.