Just a little somethin'- somethin' to get the party started!

Another family favorite at Thanksgiving is the appetizers while we are waiting for the feast to begin. One of my favorites growing up, were my Mom's Stuffed Mushroom Caps.  She used to freeze left over muffins to keep cornbread on hand for this recipe. I found an easier substitute that is a available seasonally this time of year...Stovetop Cornbread Stuffing mix!

Cornbread Stuffed Mushrooms
1/2 pkg Stovetop Cornbread Stuffing mix
12 to16 oz of mushrooms
1/2 c Parmesan* cheese, grated or shredded
1 stick of butter or margarine
1 medium onion
1/4 c water, stock or melted butter, optional
Clean and stem mushrooms, do not discard stems.  If needed slice a small piece off top of cap so that it sits level on the baking sheet. 
Finely mince stems and onions. Melt butter in skillet and add minced stems and onions.  Stir over medium heat until soft, not browned.  Add half of stuffing mix, (save the rest in a ziplock bag for another time) and toss to fully coat stuffing in butter. If needed you can add a little water, stock or extra melted butter to moisten mixture.  Add cheese and stir until melted.  Heap mixture into caps and place in a pre-heated 350 degree oven and bake for 20-25 minutes until stuffing is golden brown.
*Can use whatever cheese you prefer - I've used mozzarella, swiss, gruyere, and jarlsberg.
NOTE: This recipe is also a great way to use up leftover stuffing...like that EVER happens at our house, but your family may not be the stuffing hounds we are! :)