Everyone has a recipe for stuffed mushroom caps, don't they? This is mine, or at least one of mine. My favorite includes salami, but this one is for vegetarians and cheese lovers.
2 dozen large mushroom caps
1/2 small yellow onion
1 small wedge of Maytag blue cheese
1/4C chopped flat leaf parsley
1/2C fresh bread crumbs (French or Italian bread)
1/4C freshly grated Parmigiano
extra virgin olive oil to drizzle
salt & pepper to taste
Clean and stem the mushrooms, add a small dollop of blue cheese to the bottom of each mushroom cap leaving enough room for the filling, and place in a baking pan. Finely dice the mushroom stems and onion.
Sautee the onions and stems in a little bit of olive oil, then add the chopped parsley and seasonings. Add the bread crumbs, incorporate with the onions etc., then fill the mushroom caps as full as you possibly can. Top with the grated Parmigiano and bake in a 375 degree oven for 15-20 minutes until the mushrooms are obviously heated through and the cheese has melted.