Zoë's Kitchen Pimento Cheese-Stuffed Mushrooms

• 1 eight-ounce package whole baby bella mushrooms (cremini) washed, dried, stems removed and reserved
• 1 tablespoon olive oil
• 1/2 cup yellow onion, chopped
• 4 cloves garlic, thinly sliced
• zoë’s spice of life seasoning, to taste
• 1 half pint zoë’s pimento cheese, softened
• italian flat-leaf parsley, chopped (for garnish)

1. Heat oven to 350 degrees F.
2. Finely dice the stems that you removed from the baby bella mushrooms.
3. Heat oil over medium heat in a small nonstick skillet. Add onion, chopped mushrooms stems, and garlic. Cook until mushrooms are tender and have begun to shrink and onion and garlic are fragrant and translucent. Stir in a generous sprinkle of the Spice of Life seasoning, to taste.
4. Remove from heat. Mix with Zoë’s Pimento Cheese in a small bowl.
5. Place mushroom caps in a baking dish stem side up 1 to 2 inches apart. Stuff each cap with an even amount of the pimento cheese mixture.
6. Bake for 5 to 8 minutes, until heated through and mushrooms are tender and cheese is beginning to melt. Let cool slightly and transfer to a serving tray. Garnish with chopped parsley. Enjoy!