French Onion Stuffed Mushrooms

This is one of those recipes I ran across quite by accident and I'm so happy I did.  These mushrooms are baked to an absolutely perfect combo of crunchy inside and cheesy, velvety outside.  A perfect complement to your next steak dinner.  

1 lb large fresh mushrooms

3 Tbsp butter

1/2 cup finely chopped onion

1 packet onion soup mix

1 Tbsp water

1/4 cup plain breadcrumbs

1/8 tsp black pepper

3 slices provolone or gouda cheese, each cut into 4 squares

Preheat your oven to 375 degrees.  Gently clean mushrooms by wiping them with damp paper towels.  Remove stems from 12 mushrooms; set caps aside.  Finely chop the remaining whole mushrooms.  

In a large skillet over medium heat, melt butter; cook onion 3 minutes, or just until soft.  Stir in chopped mushrooms, onion soup mix, and water and cook 4 - 5 minutes, or until tender.  Remove from heat and add breadcrumbs and black pepper; mix well.  

Using a teaspoon, stuff mushroom caps with stuffing mixture.  Place on ungreased baking sheet.  

Bake 12 minutes.  Remove from oven, top each with a piece of cheese, and return to the oven for 5 minutes, of until cheese is melted and mushrooms are heated through.

Serve immediately.