Ingredients
1 pound small fresh portobello mushrooms4 tablespoons butter, divided1/3 cup finely chopped onion1 package (8 ounces) cream cheese, cubed1/2 teaspoon seasoned salt1/3 cup finely shredded cheddar cheeseTOPPING:1/4 cup crushed Ritz crackers1 tablespoon butter, melted
Preparation
Preheat oven to 375°. Remove stems from mushrooms and finely chop stems; set caps aside. In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped stems and onion; cook and stir until tender, 4-6 minutes.
Add cream cheese and seasoned salt; cook and stir until cream cheese is melted. Fill mushroom caps. Melt remaining 2 tablespoons butter. Dip bottoms of mushrooms in melted butter; place on a baking sheet. Top with cheddar cheese. For topping, combine crackers and butter; sprinkle over tops.
Bake until mushrooms are tender and heated through, 12-15 minutes. Serve hot.
