24 ounces whole white mushrooms
1 medium onion, diced
1 tablespoon butter
1 tablespoon olive oil
1/2 cup panko bread crumbs
1 10-ounce package frozen chopped spinach, thawed
1 8-ounce block cream cheese, softened
1/3 cup sour cream
1/2 cup Monterey Jack cheese, shredded
1/2 cup mild Cheddar cheese, shredded 
8-12 dashes hot sauce (depending on taste) 
Salt and pepper, to taste 

Preheat oven to 375 degrees. 

Wipe down mushrooms with a damp paper towel to clean. Remove stems from mushrooms and dice stems. Heat butter and olive oil over medium heat, and add onion and mushroom stems. Cook until onions are soft, and then stir in bread crumbs. Cook for an additional 2 minutes, then set aside to cool. 

Squeeze water from thawed spinach and set aside. 

In a large bowl, combine cream cheese, sour cream, Monterey Jack, and Cheddar. Stir in cooled panko mixture, and mix well. Add in spinach, hot sauce, and salt and pepper. Mix to combine. 

Scoop the filling into mushroom caps. 

Place filled mushrooms in baking dish and cook 20-25 minutes, until filling is hot. 

Printed from A Bitchin' Kitchen
Recipe adapted from The Pioneer Woman