Step 1

Wash and pat dry mushrooms. Remove the stems by popping them off with your hands, and use a spoon to remove any remaining stem and the gills.

Step 2

Use a food processor or blender to finely chop the stems. Combine them in a bowl with 1 cup cheese, the lemon juice, and 1/2 cup white wine. Coat empty mushroom caps with olive oil (optional).

Step 3

Slice green onions, reserving the top 1/3 (green ends) for garnish. Melt 2 tbsp butter in a large skillet. Add green onions and garlic and cook 2 minutes, add mushroom stem mixture and breadcrumbs, then stir until cheese is melted and the filling well combined. Preheat oven to 350 F.

Step 4

Stuff mushrooms with the filling. Add remaining butter and white wine to pan. Once butter is melted, arrange stuffed mushrooms in the pan and bake for 8-11 minutes. Garnish with remaining cheese and green onions, and serve warm.