- 1 (16 ounce) package baby portobello mushrooms
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 3 green onions, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 2-quart baking dish.
- Remove stems from mushrooms and finely chop stems. Combine chopped stems, Parmesan cheese, mozzarella cheese, green onions, olive oil, garlic, salt, and black pepper in a bowl. Spoon filling into mushroom caps; arrange caps in the prepared baking dish.
- Bake in the preheated oven until the mushrooms are tender, 10 to 15 minutes.