Pre heat your oven to 350° F
Wipe off any dirt or other imperfections, gently, with a paper towel.
Pop out the mushroom caps and set aside-this will be part of the filling.
With a small spoon, gently scrape the insides of the mushroom caps out and add to the bowl of popped out mushroom caps.
Dice a small onion and mince 2 gloves of garlic.
In a medium pan, melt the butter over medium heat and add the diced onions, cooking until they are soft. Then, add the minced garlic and cook for about a minute.
Turn off the heat and transfer the cooked onion and garlic to a mixing bowl. Add the bread crumbs, cheese, salt, pepper, and seasoned salt (start with a small amount; you can always add more later). Mix everything together until well combined. Taste the mixture and adjust the seasoning by adding more salt or pepper if needed. Let cool slightly.
Using a small spoon, pack the stuffing mixture into the mushroom cap, pressing gently down and shaping the mixture to hold it in place.
Place the stuffed mushrooms on a lightly greased, foil-lined cookie tray with olive oil. Then drizzle additional olive oil over the stuffed mushrooms.
Bake for 20-25 minutes or until the mushrooms look slightly browned and more moist.
Transfer to a platter and serve hot from the oven!
