Servings: Yields 12 stuffed mushrooms

12 whole, fresh mushrooms 12 whole, fresh mushrooms
1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter 1 tablespoon unsalted butter
1/4 cup green onions, chopped ¼ cup green onions, chopped
1½ tablespoons garlic, minced 1½ tablespoons garlic, minced
1 dash Worcestershire sauce 1 dash Worcestershire sauce
1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cream cheese, softened
½ cup fresh parmesan cheese, shredded ½ cup fresh parmesan cheese, shredded
1 teaspoon kosher salt 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
¼ teaspoon onion powder ¼ teaspoon onion powder
½ teaspoon ground cayenne pepper ½ teaspoon ground cayenne pepper
1 cup italian seasoned bread crumbs 1 cup italian seasoned bread crumbs

Preheat oven to 350°F. Thoroughly grease a medium or large baking sheet.
Carefully clean mushrooms, removing stems. Chop stems extra fine.
In a large skillet over medium heat, melt olive oil and butter. Add chopped mushroom stems, chopped green onions and minced garlic, followed by 1 dash Worcestershire sauce. Cook garlic and mushrooms until all moisture has evaporated, being careful not to burn the garlic. Set aside and let cool.
When garlic, onion, and mushroom stem mixture is no longer hot to the touch, stir in cream cheese, parmesan cheese, salt, pepper, onion powder and cayenne pepper. Mixture will b e thick and difficult to stir.
Fill mushroom caps with a good amount of stuffing. Sprinkle top of each mushroom with italian bread crumbs. Arrange mushroom caps on prepared baking sheet.
Bake mushrooms in preheated oven for 20 to 25 minutes or until mushrooms are extremely hot and liquid starts to form. Cool slightly and serve.