My sister has mistaken me for a mushroom.

These are the best. I love this recipe which was created by me. 

Make them and enjoy them, but let those who eat them know from whose mind they came.

Stuffed Mushrooms with Balsamic Onions and Asiago Cheese

Needed:
For Onions:

3 T Balsamic Vinegar

2 T olive oil

1/4 cup Italian bread crumbs

2 cloves of garlic, minced

1 whole yellow (red is good too) onion, finely cut

For the rest of the dish:

32 Cremini or white button mushrooms
Salt and freshly ground black pepper
4 oz cream cheese

8 ounces Manchego cheese, (or Asiago or Parmesan,) coarsely grated (reserve 2 oz for tops)
Method:

Wipe mushrooms clean with damp towel; do not rinse them unless they're extremely dirty. Trim and discard very bottoms of stems, about 1/4 inch. Gently detach remaining stems from caps and finely chop these.
Preheat oven to 350 degrees F.

Heat 2 T oil in a large frypan over low heat. Add the onions, 2 cloves of minced Garlic, and a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don't be tempted to turn the heat up, as you don't want the onions to burn.

When onions are softened and tinged golden, add balsamic - this will start the caramelization process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelized.

Toss onions in bread crumbs and allow the onions to cool.

When cooled, add grated cheese, cream cheese, mushroom stems, and mix well with hands to make a thick consistency.

Generously fill each mushroom cap with mixture. Place stuffed mushrooms on baking sheet.
Bake until cheese has melted and tops are lightly golden, 15 to 20 minutes. Serve warm.

TO MAKE AHEAD:
Mushrooms can be prepped up to a day ahead, refrigerated and baked just minutes before serving.

I can't say enough good things about this concoction. They are amazafreaking.

You're welcome.

Until the next meal...

**Today's title in full is: “My sister has mistaken me for a mushroom. She keeps me in the dark and feeds me shit.” George R.R.Martin, A Storm of Swords**