Fresh Whole Portabella Mushroom Caps, 6 oz

I am told that I am a very good cook. I learned from my mother and mother-in-law. Most of the time I don’t measure and just randomly add spices I think will blend well with what I’m cooking. I’ve found that these fresh portobello caps make a nice side-dish that goes well with any entree. I remove the stem and clean them well. I salt them underneath and put them bottom side up into a greased glass baking dish. I add garlic powder to about 3 oz. of cream cheese and mash it in. I add any variety of shredded cheeses and grated parmesan to total a cup or little more. I mash that mixture into the cream cheese and press it into 3 or 4 caps making them slightly mounded. If I have green onions on hand, I add a few thinly sliced. Bake on 375 until browned on top (20-25 min). Don’t worry if some spills over. They are delicious. My son calls them a delicacy.