The 1st time I made these, I wasn’t impressed, the mushroom caps tasted raw, so the next time I made them, I sautéed the caps, played around with the ingredients & voila, they turned out scrumptious! If you are not a fan of blue cheese (we love it!), you can try Asiago cheese or some other that has a strong flavor.
1 garlic clove, minced
1/2 chopped onion
2-3 tbsp ricotta cheese
1tsp breadcrumbs (optional)
blue cheese crumbled (as much as you want)
parmesan cheese, grated (optional)
salt & pepper to taste
12-15 mushrooms, mince stems
2 tbsp butter
In a frying pan, add minced garlic, onion & mushroom stems, add butter, sauté until onions are soft. Set aside and cool in a small bowl. In same frying pan, put mushroom caps on high heat so the caps won’t let out water. Stir often, until bottom of caps are golden, flip to the other side only for about 1 min, remove and put on greased pan. Put remaining ingredients in onion mixture and stir well until creamy. Fill caps and sprinkle with more breadcrumbs on top. Bake at 350 C, for 20 mins, then broil until golden brown. 
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