Warm Cheesey Mushroom Stuffed Mushrooms

3 tablespoons butter
10 oz Portobello/shitake mushrooms, food processed chopped
16 oz shitake or button mushroom caps, wiped and stems removed
1 small onion, chopped finely
2-3 Cloves Garlic, chopped
1 cup sour cream
1/2 teaspoon lemon juice (optional)
1 pinch salt and pepper to taste
1 cup Grated Parmesan cheese
Mozzarella Cheese for topping
Parsley for Garnish

Preheat oven to 375 degrees F. Parboil mushroom caps until tender. Melt the butter in a skillet over medium heat. Stir in the chopped mushrooms and onion, and cook until tender. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, 1 c. of parmesan cheese and season with salt and pepper. Scoop into whole mushroom caps and top with remaining Mozzarella Cheese. Bake 15 minutes in the preheated oven, until bubbly.


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