(Originally featured in the winter issue of 1995 by "Sterling's Barn," this recipe has been lightly updated.)
1 1/2 lbs Fresh Mushrooms
2 Tbsp butter
4 oz. package cream cheese, softened
3 Tbsp. chopped yellow onion
1 tsp. Worcestershire sauce
1 tsp. seasoning salt
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese (save some for topping off the mushrooms)
1. Wash and clean fresh mushrooms; remove stems and place on a greased baking pan.
2. In a medium skillet over medium heat, melt butter. Add onion and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
3. In a large mixing bowl combine skillet mixture with Parmesan and cream cheese. Season with salt and pepper to taste. Fill mushroom caps with filling and sprinkle with more Parmesan.
4. Bake in 350-degree oven until cheese filling is golden about 10-20 minutes.
Variation: add bacon or ground sausage to the filling.
