Better Spinach & Cheese Stuffed Mushrooms

Received this recipe from a friend after she whipped up these little babies for a BBQ at her home... the stuffing ingredients are, IMHO, better than any other stuffed mushroom recipe I've tried.

• Ready In: 50 mins
• Serves: 2
• Yields: 20 mushrooms

Ingredients

• 24  ounces white mushrooms
• 1  tablespoon olive oil
• 1  tablespoon butter
• 1  whole medium onion, diced
• 1⁄2 cup panko breadcrumbs
•  salt and pepper
• 8  ounces cream cheese, softened
• 1⁄3 cup sour cream
• 1⁄2 cup  grated cheddar cheese
• 1⁄2 cup  grated monterey jack cheese
• 1 (8 ounce) box frozen chopped spinach, thawed and squeezed dry

Directions

1. Preheat oven to 350 degrees.
2. Wash and dry mushrooms.
3. Pull the stems off the mushrooms and chop the stems finely.
4. Heat olive oil and butter in a skillet over medium-high heat.
5. Add onion and chopped mushroom stems and saute for several minutes or until soft and starting to turn golden.
6. Add Panko, salt, and pepper. Stir and continue cooking for 2 minutes.
7. Remove from heat and set aside to cool.
8. In a large bowl, add cream cheese, sour cream, cheeses, and cooked mushroom mixture. Fold together to combine.
9. Add spinach and combine.
10. Using a spoon, mound the mixture into the stemmed mushroom caps. Place on a baking sheet.
11. Bake for 20-25 minutes or until mushrooms are cooked and filling is hot.
12. Serve immediately or at room temperature.