10 small to medium stuffing mushrooms
2/3 cup sweet onion, finely chopped
1/4 cup cherry peppers, finely chopped (substitute roasted peppers to eliminate the spice)
2-3 tablespoons regular or reduced fat cream cheese
2 tablespoons freshly grated Parmesan, plus more for topping
Hollow out mushrooms by removing stem and scooping out insides. Preheat the oven to 350. In a medium pan, add onions and a splash of oil or cooking spray. Cook onions on medium-low, about 3-5 minutes or until tender. Then, add cherry peppers and cook an additional 2 minutes. Add cream cheese and melt, then Parmesan. Stuff mushrooms with filling; top with additional Parmesan and bake 20-30 minutes or until mushrooms are tender.