-24 large mushrooms, cleaned
-2 tablespoons Sonoma Farm extra-virgin olive oil
-1 tablespoon Sonoma Farm Lemon Infused Extra Virgin Olive Oil
-1 onion, chopped
-2 cloves garlic, minced
-1/4 cup chopped fresh parsley
-1 (8-ounce) package nonfat cream cheese, softened and cut into
-4 ounces Blue Cheese, softened and cut into pieces
-Salt and pepper
Preheat the oven to 400°F. Remove the stems from the mushrooms and chop fine. Set the caps aside. In a large skillet over medium heat, heat the olive oil. Add the chopped mushroom stems, onion, and garlic. Cook, stirring, for 5 to 6 minutes, until the onion is translucent. Reduce the heat to low; add the parsley, cream cheese, blue cheese, lemon olive oil. Stir until the cheeses are melted and well blended. Remove from the heat. Season to taste with salt and pepper.
Spoon the cheese mixture into the mushroom caps, filling generously. Place the stuffed mushroom caps on a baking sheet with sides. Bake for 8 to 10 minutes, until the mushrooms are cooked and the cheese is lightly browned. Remove from the heat and place the mushrooms on a large serving plate or platter. Serve immediately.