These garlic and cheddar stuffed mushrooms are a great appetizer for parties, cocktail hour, or game day.
Rinse and drain the mushrooms. Twist and remove the stems from the caps. Place the caps on a baking tray and set aside. Finely chop the stems.
Melt the butter in a skillet over medium heat. Add the onions, garlic, and chopped mushroom stems. Stir and cook until tender, about 5 minutes. Add the bread crumbs, 1/2 cup of the cheese, pepper, and salt. Stir to combine and cook until the cheese softens. Turn off the heat and let the stuffing mixture cool.
Preheat oven to 425˚F.
When the stuffing mixture is cool enough to handle, spoon it into the mushroom caps. Pack in the filling lightly, and top with the remaining cheddar cheese.
Bake in a preheated oven for 15 minutes until the mushrooms have softened and the cheese melts. Serve warm.
Yield: 15 to 20 stuffed mushrooms