Decadent Stuffed Mushrooms

INGREDIENTS

1 lb fresh mushrooms
5 Tbsp butter, divided
1 Tbsp finely chopped onion
2 tsp finely chopped garlic
1 package (110 g) plain chevre
1/2 package (90 g) feta, crumbled

DIRECTIONS

Clean the mushrooms with a slightly damp paper towel and remove the stems. Dice about a 1/2 cup of the stems and set aside.

Heat a large skillet over medium-high heat. Melt about half of the butter in it, then add the mushroom caps. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool and return the skillet to the stove. Lower the heat to medium, melt the other half of the butter, then add the onion and garlic and saute until the onion is translucent, about 8 minutes. Remove from heat and stir in the diced mushroom stems.

Stir together the chevre and feta until well blended. Mix in the onion and mushroom stem combination. Use the filling to generously fill each mushroom cap. Place them filling side up in a baking pan.

Preheat the oven broiler for high heat. Broil the mushroom caps until golden brown, about 5 minutes.