4 Cheese Stuffed Mushrooms

Yep... and they were YUMMY.
So, here is the recipe.
I made 6, so that is what the recipe is based on.
1/4 med onion diced
1/2 medium zucchini, diced
2 cloves of garlic diced
oil spray
total of 1/4 cup of your four favorite cheeses. We used 1 Tbs Parmesan (grated), 1Tbs feta, 1 Tbs Monterrey Jack (grated or diced) and 1 Tbs of Mozzerella. semi soft to hard cheeses are best, brie, goats cheeses and other soft could be messy.
OH and the mushrooms. 6 Med-Large (muffin cup sized) mushroom, cleaned, stemmed.
Heat oven to 400
Combine diced onion, zucchini and garlic and saute` until lightly golden. Move to mixing bowl.
Using your MUFFIN PAN (thank you Rachael Ray) or a regular cookie sheet, or an oven proof skillet. Oil lightly with spray. Place mushrooms stem side down and bake for about 5 minutes. this is to pre-cook them a bit and dry them out so you don't have soggy mushrooms or filling.
Return to filling add 1/4 cup of bread crumbs, and a little basil (or any other herbs you like.)
Stir to combine. Add in 3 of the 4 cheeses, reserve one to melt on top. We used the mozzarella to melt on top.
Remove mushrooms. Mound the stuffing up on the mushrooms, and pack it a little bit. Return them to the pan and bake 5-7 minutes. Just until everything starts to melt. Top with reserved cheese and return to oven to melt.
These were SO yummy. Totally vegetarian as is. We decided though that this would lend itself well to adding crab (or Krab), shrimp, or sausage, or even pieces of shredded chicken. You could add green chiles instead of the feta and Parmesan with the chicken. MMM maybe that will be next.
This was easy to make. It took me about 20 minutes. I did it while I was marinating the fish for dinner.