Stuffed Mushrooms

Preheat oven to 350 F

Set out cream cheese to warm in room temperature

Rinse and pat dry the mushrooms and green onions

Remove 1/4" off each end of onions and discard

Dice onions ensuring green portions into small pieces

Remove mushrooms stems and dice the stems

Saute mushroom stems, onions, and garlic in olive oil with salt and pepper over med-high heat until water is released fom stems and liquid is reduced (~5-7 min)

In medium bowl, hand mix the cream cheese, half the Parmesan, parsely leaves, rind crumbs, and cooked stems and onions

Add 1 rounded tbsp of cheese mixture to the opening of each button mushroom

Placed filled mushrooms on cookie sheet, filled side up, and top with a pinch of Parmesan

Bake for 15-20 minutes until cheese is golden crisp

Serve immediately