Goat Cheese Stuffed Mushrooms

Let me tell ya, these stuffed mushrooms are mouth watering! The shrooms are stuffed with goat cheese, provolone, mozzarella, then topped with caramelized onions and finished with a balsamic glaze. I mean.. can it get much better than that? They are pretty rich in flavor so it is best to serve them as bite size hors d'oeuvres. My original plan was to do a large portobello mushroom and slice it up when serving. However, bite size is more fun and way easier to cook.. I learned this from experience (lol). This dish is perfect for entertaining, serving as a snack or appetizer. Recipe details below for these decadent mushrooms:

INGREDEINTS:

• 1 pack portobello mushrooms

• 7 ounces goat cheese

• 1/4 cup shredded mozzarella

• 1/4 cup shredded provolone

• 1/2 white onion

• 2 tablespoons butter

• 2 tablespoons heavy cream

• balsamic glaze

• salt, pepper, garlic powder to taste

DIRECTIONS:

1. Cut and carve out the stems of the mushrooms. Hollow out the inside with a spoon or knife.

2. In a mixing bowl- add all three cheeses and 2 tablespoons of cream. Mix with a spoon until well combined. The cheese will form into one giant sticky like ball.

3. Slice 1/2 of a white onion and cook in a skillet on medium-low heat with 2 tablespoons of butter. Cook until the onions turn golden.

4. Stuff each mushroom with a small scoop of the cheese mixture. Season the tops of the mushrooms with salt, pepper, and garlic powder. Add a little bit of shredded cheese on top of each mushroom.

5. Bake the mushrooms in the oven at 425 degrees for 12-15 minutes.

6. Pull the mushrooms out of the oven and top with a the caramelized onions.

7. Put the mushrooms back in the onion and broil them on low for about 3-4 minutes.

8. Drizzle a balsamic glaze over the top and serve!