Chevre-Filled Mushrooms

24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chèvre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish. Set aside.
Melt butter in a medium skillet. Add minced stems and onion. Saute over medium
heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice,
and salt. Mix well, then cool to room temperature. Stir in cheeses until
combined. Preheat over to 450 degrees. Spoon cheese mixture into mushroom
caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned.

Yields 24 mushroom caps

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