2 pkg. of baby portobello (white button) mushrooms
2 Tbsp. finely chopped onion
2 cloves of garlic, minced
2 Tbsp. olive oil
1/4 tsp. cayenne pepper*
1 pkg. of 8 oz. cream cheese, softened
1/4 cup Parmesan or Romano cheese
Rinse the mushrooms to remove any dirt. Remove stems by gently pulling away from mushroom cap. Set caps aside. Cut away and discard any rough dry sections of stem. Finely chop remaining stem pieces. In a skillet, heat olive oil over moderate heat. Sauté the chopped mushroom stems and onions until translucent and mushrooms are softened. Add garlic to pan and cook a few more minutes taking care not to burn garlic. Remove from heat and set mixture aside to cool.
In a medium bowl, combine softened cream cheese, Parmesan cheese, the cooled mushroom stem mixture, and the cayenne pepper. Stuff this mixture into the mushroom caps. Place the filled mushrooms in a glass baking dish and set aside until ready to bake. Note: A cookie sheet or pizza pan will also work, but a dish with sides helps prevent the loss of the occasional rolling mushroom. Place in a 350°F oven and bake until mushrooms are done, about 20 minutes.
*Adjust the amount of cayenne per your heat preferences